Every trace origin coffee takes you on a journey. Coffee, like wine, can be transportive. The influence of the soil, processing techniques and the producer takes the drinker to the time, place and way it was created.
In our Limited Edition Tabi Victor Herrera, the coffee takes you to Victor Herrera Farm which is in Oparapa, Huila, close to Pitalito, where some of Colombia’s best coffees and microlots are produced, regularly boasting Cup of Excellence-winning lots. Coffee here are delicate, bright acidity, medium body, have sweet notes, and a fruity, caramel aroma.
Much of this is attributed to Huila geography and climate. It is framed by the Central and Eastern ranges of the Andes mountains, and sitting in the Magdalena Valley it is also home to towering Nevado del Huila volcano. The varied climate temperatures created by its location (17°C to 23°C), the nitrogen rich and volcanic soils, all attribute to the coffees particular flavour characteristics.
This lot is 100% Tabi, a new unique varietal crossed between Timor Hybrid, Bourbon and Typica. The word Tabi meaning “good” in the Guambiano dialect.
Victor Herrera is the man who produces this on a small 1.5 hectares with an emphasis is on quality. The myriad different fermentation processes makes each coffee unique. Victor uses a distinct parchment coffee profile. Freshly picked cherries are de-pulped 4 hours after harvest, exposed to a long dry anaerobic fermentation of 30 hours and finally sun-dried in concrete patios to 12% moisture
Before brewing this coffee take a moment to smell the beans out of the grinder, the exotic aromas and complexity are jaw-dropping. In the cup you can expect flavours of hibiscus, pear, guava and grapefruit marmalade.
This Trace Origin micro lot offering from Victor Herrera farm is a rare treat. We thank Victor Herrera, his family and community for providing us with this opportunity and hope you enjoy this special experience as much as we do.