€ 10,75Price
VAT Included

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


  • We roast orders on Mondays every week. Orders placed before 8am that morning are placed into the roasting queue for the day.

  • Check out this link for '80s tunes that will make your brew taste even better.