LAS FLORES

COLOMBIA

HUILA

PROCESSING: ANAEROBIC WASHED

VARIETAL: TABI

NOTES: BLACKBERRY, ORANGE CREAM & SUGAR CANE 

ALTITUDE: 1850masl

Our first ever coffee of the Tabi varietal and it doesn't disappoint. Berries, citrus, sweet with a creamy mouthfeel. Young Colombian producer Jhoan, took over his family farm Las Flores and hasn't looked back. He ferments this Tabi anaerobically for 40 hours, then it is left for a 20 hour oxidation and pupled. Then it goes through another 20 hour oxidation and cherry leachate is added. Lastly it is submerged and recirculated in 39ºC water for 12 hours with mucilage on.