This coffee's story

Finca El Paraíso-92 is a family-run farm producing a wide range of varieties, including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo and Supremo. The farm uses highly innovative cultivation systems such as terraces, drip irrigation, shade management and laboratory-based nutrition calculations, all focused on producing unique coffees whose quality is reflected in the multiple awards the farm has received.

Finca El Paraíso-92 also operates its own microbiology laboratory, quality laboratory and processing plant. The processing of each coffee begins with a strict selection, sterilization and characterization of the cherries, followed by a first phase of controlled anaerobic fermentation with a specific microorganism selected for each process. The coffee is then pulped and undergoes a second fermentation phase. Once completed, the beans are sealed through hot and cold water impacts to improve the coffee’s organoleptic qualities.

This Tabi comes from Wilton Benítez and Granja Paraíso 92 in Cauca, Colombia, grown at 1,950 metres above sea level. Wilton is a Colombian producer, researcher and innovator known for developing fermentation and quality protocols at Granja Paraíso 92, combining scientific research, applied microbiology and experience in coffee production.

Tabi itself was developed by Cenicafé in Colombia as a variety resistant to coffee leaf rust while maintaining the sensory quality of traditional varieties. It is a hybrid of Timor, Bourbon and Typica, and is particularly known for its structure, complexity and ability to develop dark-fruit characteristics.

Processing

This lot is processed as an anaerobic natural with thermal shock. After manual harvesting and selection by size and density, the cherries undergo double sterilisation using ozone and UV.

The whole cherries then receive a thermal shock at 90°C before entering anaerobic bioreactors, where they ferment for 62 hours at 20°C with Saflager S-23 yeast. The coffee remains in the cherry throughout fermentation and is then dried for 88 hours at 40°C.

Wilton uses the same processing protocol for this Tabi as for his Caturra Chiroso P-16. The natural process enhances Tabi’s tendency towards dried and dark fruit, resulting in a structured and complex profile with notes described as dried date, golden raisin, blackcurrant, blueberry, red grape, nectarine and tamarind.