FINCA LOS NOGALES

TABI - WASHED

VARIETAL: Tabi

PROCESSING: Thermal Shock Anaerobic Washed

ALTITUDE: 1,870 - 2000 meters above sea level

PRODUCER: Anibal Diaz

REGION: Huila, Pitalito

TASTING NOTES: Cherry, Bubblegum, Pomegranate

From the fertile land of Huila in Colombia, "Finca Los Nogales” embraces five family generations with a great history of coffee plantation and love for the land.

Consolidated as a farm with social responsibility and environmental commitment, Aníbal Díaz is responsible for the sensorial and quality evaluation in coffee processing.

Hailing from the renowned coffee-growing region of Huila, Colombia, Anibal Díaz is a coffee producer who brings a unique perspective to the coffee industry. Growing up in a family of coffee farmers, Anibal initially pursued a different path, dedicating years to the study of Philosophy and a career as a professor. However, the call of his heritage remained strong and he returned to the art of coffee farming.

Building on his family’s rich legacy, Anibal has honed his skills through rigorous cupping, advanced roasting techniques, and innovative fermentation experiments. His approach is rooted in a deep understanding of the complexities of coffee, paired with a relentless pursuit of quality.

ABOUT THE PROCESS

The process always starts with a good harvesting of ripe fruits: in this step, only coffee fruits that have reached adequate maturity are collected, which guarantees the quality of the beans.

The collected beans undergo a cleaning and disinfection process using treated water, ensuring the elimination of impurities and unwanted microorganisms. Then they are processed by a thermal shock, being immersed alternately in hot and cold water. (80 degrees 20 seconds and 15 degrees 3 minutes). This has two purposes: to release glucose from the beans and to pasteurise them to eliminate unwanted microorganisms.

The pulp is removed from the beans and sugars obtained from pressing the coffee husks are added, this adds sweetness and complexity to the flavour. Pre-ferments, similar to sourdough in bakery, are added to start fermentation. The beans ferment for 90 hours, which contributes to the formation of distinctive flavours.

The fermented beans are then dried in the sun for a period of 15 days, to reach the optimal moisture for storage.

ALSO AVAILABLE IN BUNDLE 

COLOMBIA VARIETAL SET