Colombia La Tierra Tabi Espresso

About This Coffee

Finca La Tierra is our own coffee farm in the Cauca region of Colombia. This micro-lot of the TABI variety has been produced by first picking fully ripe berries by hand. After a density sorting, the berries were allowed to ferment & dry aerobically for 90 hours on raised drying beds. Thereafter, the fruit peel was removed and the coffee was fermented anaerobically in plastic bags according to the honey process for another 120 hours. In this phase, part of the mucilage is retained on the beans, which gives a higher concentration of sugars and organic acids. Finally, the coffee was slowly dried in large ovens at 35 degrees; the even, low temperature contributes to an elegant and complex flavor profile with a pure and clear fruit sweetness with hints of citrus tones