Partner Series
FOGGY TABI
Anaerobic Natural
Complex profile, with a full creamy body of red fruits, nutty and chocolate notes.
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Altitude1.800 MT |
VarietyTabi |
RegionTolima |
Complex profile, with a full creamy body of red fruits, nutty and chocolate notes.
Anaerobic Natural
For this special Tabi, Milton the producer, had the coffee go through anaerobic fermentation for 72 hours in plastic bags inside special plastic tanks with water, to maintain the temperature lower, followed by a very slow drying phase in raised beds under the sun for almost a month, with one stal during this part in plastic bags, to give extra complexity to the profile.
Milton Morroy
San Cayetano
This is a very special edition, processed by our friend Milton, who over the years, on his San Cayetano farm has developed one of the most amazing practices we have seen in crop management! For this occasion, we developed a special process for the Tabi variety on Milton's farm, where an Anaerobic fermentation was induced for the first time after a pre-fermentation on canvas, where we seek to develop more complex flavors in the profile, which gave great results!
