This coffee comes to us from the prestigious El Paraiso farm in the high altitude region of Cauca, Colombia. The farm has become synonymous with quality and innovation for both their farming systems and the methods used to process their coffees. Using farming methods such as terraces, drip irrigation, shading, and laboratory nutrition counts in order to grow the highest quality coffees. They then explore different processing methods for their washed, honey, and natural coffees, using anaerobic fermentations with varying time and number of fermentations to create new and unique flavour profiles.
The producer, Wilton Benitez, has been growing coffee for over 26 years with over 16 of those years being dedicated to specialty coffee. He is also a roaster and a Q-grade process with a lifetime of experience in tasting.
The process for this coffee begins with sterilizing fresh, ripe cherries in order to prepare them for fermentation. The cherries are placed into a sealed tank along with specific microorganisms, which kick-start the fermentation process, to create the first anaerobic fermentation. Throughout the fermentation there is constant control and monitoring of factors such as temperature, pH, Brix degrees and electrical conductivity to ensure quality fermentation. Afterwards, the coffee is dried and processed as a natural coffee.
Yellow Tabi is a natural mutation of the Tabi variety which, itself, is a cross between Bourbon, Typica, and Timor Hybrid.
* Only Available as 227g bags