colombia, la roca tabi

Taste: Citrus & dark chocolate.

Process: Natural Anaerobic.

Variety: Tabi.

Altitude: 1650m.

Suited to:  Filter/ Damn Special Stuff.

Relationship: New.

 

One More Thing: A super tasty Tabi from the Tolima region. Processed with Anaerobic Fermentation in tanks immersed in water for 96 hours, drying under a shade canopy for 15 days, followed by drying in silos and finally finishing with a stabilisation resting period for 30 days in cherry. 

 

Recipe:

Espresso:

20.5g in/ 50g out/ 21 sec

Filter:

15g coffee/ 250g water/ 2min 30 sec.

Breville Batch:

60g/L or 72g/1.2L

COLOMBIA, LA ROCA TABI