Colombia, Tabi Indo
RAW HONEY, PURPLE GRAPE, MANGO, CHOCOLATE, CREAMY BODY
Tabi Indio Natural Anaerobic/Aerobic (double fermentation)
One of the most important and sensitive steps to produce specialty coffees is the process. Our aim is to have a mass with minimum average of 24-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive to our site with the ripest cherries from the lot, we start the floating process. In this step, we rapidly put the cherries in a tank with water to take out the non-dense coffee cherries and coffee tree leafs that start floating.
After floating, the process continues by hand sorting beans in raised beds before the fermentation process. In hand sorting, we separate the unripe/partial unripe cherries and also the overripe cherries.
Once we have the perfect cherries, we start the anaerobic fermentation process by putting the coffee cherries inside of GrainPro Bags with no air or oxygen, then we put the bags on tanks with cold fresh water at 16-20°C for 24 hours. After this step we take the coffee out of the bags and put it on tanks for Aerobic fermentation process with minimum amount of cold fresh water for another 48 hours.
In this natural process, we put the fermented cherries to drain on raised beds for 12hr, then we take the coffees to the sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 30-38° C, then we put coffee in the mechanical drier for 8hr. The drying time takes between 20 to 25 days. After the coffee is dried we put it in GrainPro bags for 30-60 days for stabilization purposes. We then move forward with milling, electronic sorting and hand sorting for packaging.
The anaerobic/aerobic process that we are using allows us to emphasize the great characteristics that we are finding in our Tabi Indio coffee beans. The tropical fruit, malic acidity, creamy body and pineapple aftertaste, the deep winey, the particular sweet, are all highlighted with this process. We want it to allow the expansion of the wonderful behaviors of the coffee in the cup, and stimulate all senses of whoever is experiencing it.