Tabi is a multiline variety developed by Cenicafé using Bourbon, Caturra and Timor HdT 1343.
Process description: The Tabi variety is harvested using a different protocol. Cherries are not harvested at their optimum ripening point, but in semi-ripe stage, so that the oxidation process does not generate intense fermented flavors.
The cherries are floated – washed with hypochlorite eliminating impurities, then oxidized for 48 hours in tarpaulins.
Then depulped and left to ferment in slime for 36 hours. A thermal shock is performed by adding hot water at 50°C and then left to ferment submerged for 36 hours. Finally moved to the drying process that takes place in Elba house for about 10 days. Finally, the coffee is stabilized for 2 weeks.