This coffee was grown by Yuritza Alvear at the farm El Diviso. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.
This micro-lot is 100% Tabi. This unique variety is a cross between the Timor Hybrid, Bourbon, and Typica.
| Country | Colombia |
| Region | Huila |
| Varietal | Tabi |
| Altitude | 1,700 – 1,900 |
| Processing | Anaerobic Washed |
| Cupping Notes | Chocolate, Cinnamon, Mandarin Peel, Molasses |
| Roast | Light |
