A vibrant coffee with lots of flavor and a big expression. It has a wide range of red fruits like lingonberry and forest berries along with tropical fruit, pine, and grapefruit completed by a syrupy sweetness.

Jhon Jairo Gomez manages Finca San Rafael, a 2 hectare farm located in El Rosario, San Agustin. His farm sits at 2000+ MASL where Jhon focuses on growing the Tabi Variety. 

Cherries are picked at peak ripeness and floated to remove defects. The cherries are fermented in sealed bags for 24 hours before being depulped. The seeds then undergo a 36 hour dry ferment in tiled tanks. After this step the seeds are rinsed and left to drain for three hours before being moved to dry in a solar dryer for 15-20 days.

Note: These coffees come in 250 Gr. bags

Variety: Tabi
Altitude: 2000+ masl
Process: Washed
Farm: Finca San Rafael