// LA PRADERA // HONEY //

Tabi is tall, its delicious coffee cherries come in red and yellow,
and it feels totally at home at La Pradera, where our Tabi lots have
been growing and producing exceptionally well.
 
The ripe cherries are harvested by hand. Cherries then enter a classifier that selects the cherries by
size, and from there they pass into an optical classifier that
further selects cherries by the perfect ripeness color. The
selected cherries by size and color then start their controlled
fermentation period of anaerobic fermentation for 36 hours. Then
the cherries are pulped and the next period of anaerobic
fermentation in mucilage begins for a 60 hour period.
When the second fermentation period is completed, the coffee is
lightly rinsed and placed in a special fiber sack and they are
hung to allow excess mucilage to "drip" out of the sacks. The
coffee then is placed in the pre-drying deck for a period of 20
hours to begin its dehydration phase. When it reaches 20%
humidity it is then placed in raised bed for its period of slow,
natural drying until it reaches 11% humidity. This results in a full bodied coffee but with notes of red berry, sparkling, grape