Jorge Elias Rojas
This coffee comes from the farm of Jorge Elias Rojas, who is the owner of La Roca estate located in the south of the region of Tolima in the glorious mountains of Gaitania. Jorge Elias, has been one of the most passionate coffee people and growers we have ever meet, even when he is done with his coffee processes at his farm, he is normally helping his neighboors or his local cooperative with coffee works. He has been always involve in coffee since his first thoughts when his parents teach him the process of coffee. Now a days, Jorge has change his whole production to high end specialty coffees, always maintiaing an impecable profilwith such clean but crips profile
This Tabi is processed with anaerobic fermentation in tanks immersed in water for 96 hours, drying in a canopy for 15 days and then dried in silos finishing with a stabilization for 30 days in cherry.
About this coffee
Cupping score: 88.50
Farm: La Roca Estate
Producer: Jorge Elias Rocas
Altitude: 1650 MASL
Processing: anaerobic natural
The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of it’s bourbon and Typica parents, while being more resistant to leaf rust
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.