FOGGY TABI

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.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Tabi

Altitude

1.800 MT

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.

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

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!