Colombia Wilton Benitez Tabi Anaerobic

Colombia Tabi Anaerobic by Wilton Benitez from Ukrainian roastery YOCO

Flavor notes: strawberry, cream, blackberry, blackcurrant, lychee

The Tabi variety was developed and introduced by the National Coffee Research Center Cenicafé in 2000 as part of Colombian efforts to combat coffee rust. It is a hybrid of the Bourbon, Typica, and Timor varieties. It was first planted at Fincamigos farm in 2018.

One of Tabi's distinguishing features is its resistance to coffee rust, but the variety also boasts excellent cup quality, similar to its "parents," Bourbon and Typica.
The name Tabi means "good" in the Guambiano dialect (an indigenous tribe from Colombia).

Harvest and Processing
Ripe coffee cherries are hand-picked and selected based on size and density. They are then disinfected with ozonated water and subjected to ultraviolet sterilization. The next stage involves immersing the cherries in 90°C water to enhance the sweetness of the coffee cherry.

The cherries then undergo 62 hours of anaerobic fermentation in bioreactors with a relief valve, at a temperature of 20°C (with the addition of Saflager S-23 yeast). Finally, they are dried for 88 hours at 40°C.

The result is a rich, almost perfumed flavor and aroma profile with distinct notes of strawberry, sweet cream, blackberry, blackcurrant, and exotic lychee.

Packaging:
250g whole bean coffee