Process Coffee

This Colombian Tabi is vivid, juicy and refreshingly light. Sourced from Jhoan Vergara's Las Flores farm, this lot undergoes a double anaerobic washed tartaric process, layering in complexity and depth. The cherries first ferment in sealed bags for 60 hours, developing deep fruit tones, before being pulped and briefly oxidised. Then, they return to anaerobic fermentation for another 60 hours, allowing the flavours to intensify before a final wash and slow drying. The result is a burst of fruit-forward vibrancy, where lively tartness meets soft floral elegance.