TABI LA ROCA

The profile of this Tabi reminds of wild grapes with an amazing malic acidity, a touch of red and pink fruits with vanilla notes

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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima 
VARIETY

Variety

Tabi 
ALTITUDE

Altitude

 1.650 MT 

 Natural Anaerobic 

 This Tabi is processed with anaerobic fermentation in tanks immersed in water for 96 hours, drying in a canopy for 15 days and then dried in silos finishing with a stabilization for 30 days in cherry.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Jorge Elias Rojas 

La Roca 
This coffee comes from the farm of Jorge Elias Rojas, who is the owner of La Roca estate located in the south of the region of Tolima in the glorious mountains of Gaitania. Jorge Elias, has been one of the most passionate coffee people and growers we have ever meet, even when he is done with his coffee processes at his farm, he is normally helping his neighboors or his local cooperative with coffee works. He has been always involve in coffee since his first thoughts when his parents teach him the process of coffee. Now a days, Jorge has change his whole production to high end specialty coffees, always maintiaing an impecable profilwith such clean but crips profiles, and this time, we are happy to launch this brand new process which we like to call "Pink Joy" as that is the exact feeling when having the whole experience from hot to warm and finishing with the best part almost cold! 
8X2A3847

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