Tabi Caturra

Another coffee from one of our favourite producers, Alexander Vargas.

This coffee has undergone a Natural Co-Fermentation process which enhances complexity and sensory profile. The process begins with freshly harvested coffee cherries placed in an anaerobic environment for 90 hours with must obtained from gulupa and granadilla. This stage initiates a slow breakdown of sugars and compounds within the fruit, allowing for deeper flavour development.

After fermentation, the coffee is dried in parabolic beds (marquesinas) for 15 days, allowing for a consistent and gradual reduction in moisture. This careful drying process preserves the structural integrity of the beans and contributes to a clean, stable cup.

This coffee presents complex flavours of tropical fruits, including passionfruit, peach, coffee blossom and cocoa.

Notes:

Gulupa is a perrenial fruit native to Colombia and known for it's tropical like flavours. Also called purple passionfruit. Granadilla a sweet, slightly tangy fruit with lower acidity than gulupa with floral aroma.

Producer: Alexander Vargas

Region: Acevedo, Huila

Varietal: Tabi Caturra

Elevation: 1,600 to 1,800 masl

Process: Natural. Co-fermented with Gulupa and Granadilla must

Cupping notes: Tropical fruits, passionfruit, peach, florals, cocoa