Colombia Hila El Mirador Tabi

Sale price Price $22.00 Regular price Unit price  per 

I must confess that I had never heard of the Tabi variety much less tried it but I was intrigued enough to give it a try. I was not disappointed. 

FLAVOR: Semi-sweet chocolate, Tropical Fruit, Black Cherry, Red Grape, Brown Sugar

BODY: Medium

ACIDITY: Bright

PROCESS: Washed

GEOGRAPHY:

Region El Mirador, Huila

Altitude 1670-1950

PRODUCER:

Sebastian Ceron, Miller Ome and Lohas Beans

VARIETY:

Tabi

PROCESSING:

Washed

HARVEST TIME:

September - December

About the Coffee
Sebastian Ceron and Miller Ome cultivate the Tabi varietal on their farms in Colombia’s Huila department. In the early 2000s, CENICAFE, Colombia’s coffee research institute, developed the highly disease-resistant Tabi variety to answer the call for a strong strain that didn’t sacrifice flavor. Tabi is a cross between Bourbon, Typica, and Timor Hybrid plants and retains the ideal cup character from its Bourbon and Typica parents while inheriting robust disease resistance from its Timor Hybrid ancestry. In the dialect from the Guambiano native tribe of the Cauca Deparment, tabi means “good.”

Tabi trees are tall, and in this case, grow at 1600 to 2000 masl in the south of Huila, near the majestic Salto de Bordones waterfall. The Magdalena Valley is enveloped by an ideal climate influenced by the Andes Mountains, and the lush volcanic soil is invigorated by the Magdalena River. Sebastian and Miller’s neighboring farms in El Mirador and Buenos Aires both benefit from membership in the ASOBOMBO association, where 170 young producers come together to strengthen the land with improved agricultural practices.

This 100% Tabi microlot is a beautiful showcase of ASOBOMBO’s coffee approach. Sebastian and Miller, intent on producing high-quality Tabi coffee, combine the cultivation of this modern varietal with washed processing that’s customary for coffee from Huila. Ripe red cherries are depulped and left to ferment for 32 hours before they’re washed and dried in parabolic structures that efficiently circulate sun power and air for even drying.

The Huila region is always a favorite when it comes to Colombian coffee. In addition to high-quality – often award-winning – coffee, Huila is also celebrated for its distinctly delicate cup profiles that feature bright acidity, sweetness, and fragrant aroma. As the largest specialty coffee producing department in Colombia, Huila’s nutrient-rich volcanic soil bears highly anticipated coffee each year for the global market.