TABI LA ROCA

Get ready for a wild grape adventure with this Tolima Tabi! It's like a flavor rollercoaster, boasting an amazing malic acidity that kicks things off. Picture a dash of red and pink fruits joining the party, and just when you think it's over, a hint of vanilla swoops in for...

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Tabi

Altitude

1.650 MT

Natural Anaerobic

This Tabi? Oh, it's been on a flavor rollercoaster! We kick things off with a 96-hour anaerobic fermentation fiesta in water tanks – it's like a coffee pool party. Next up, a 15-day tanning session under the canopy to soak up all that sunshine flavor. Then, we let it chill in silos, wrapping up with a 30-day cherry-stabilization spa treatment. This isn't just coffee; it's a full-blown flavor adventure from start to finish! ☕💦🌞

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 is straight from the hands of Jorge Elias Rojas, the coffee maestro behind La Roca estate in the scenic mountains of Gaitania, Tolima. Jorge isn't just a farmer; he's a coffee virtuoso with a passion that's contagious. When he's not perfecting his own coffee processes, you'll find him lending a hand to neighbors or the local cooperative because, well, coffee runs in his veins since his parents first spilled the beans on the magical process. These days, Jorge has traded the ordinary for extraordinary, shifting his entire production to high-end specialty coffees. His coffees? Impeccable profiles with a touch of crispness. And guess what? We're thrilled to introduce his latest masterpiece, a process we fondly call "Pink Joy" – capturing the exact feeling of the whole experience, from hot to warm, and ending with the best part, almost cold! It's not just coffee; it's a joyous journey in every cup. ☕🌟💖