YELLOW FRUITS, LIME, SUGAR CANE
Origin
Location: Acevedo, Huila
Grower: La Esmeralda
Altitude: 1,800 – 1,850 masl
Variety: 100% Tabi
Process: Washed
About this coffee;
Meet Norbey, a coffee producer hailing from the breathtaking region of Acevedo Huila. Together with his dedicated wife and two children, Norbey is the proud owner and operator of the esteemed La Esmeralda farm. Spanning an impressive 12 hectares, with 5 hectares solely devoted to coffee cultivation, this picturesque farm sits majestically at an elevation of 1850 meters above sea level in Acevedo, Huila.
Norbey's journey in the world of coffee commenced humbly as a picker, tirelessly working on various farms throughout Huila while also providing nourishing lunches for fellow laborers. In 2005, fate smiled upon him, granting him the opportunity to acquire a portion of what is now the beloved La Esmeralda. The income generated from cultivating coffee on his newfound land propelled Norbey towards continuous expansion, leading to the impressive size of his current coffee plantation.
In 2010, Norbey ventured into the realm of Specialty Coffee production, introducing exotic varieties such as Gesha, Papayo, and Pink Bourbon, among others. Reflecting upon this pivotal decision, Norbey adamantly expresses his belief that shifting his focus towards Specialty Coffee was the most rewarding choice he ever made. Since embracing this change, he has reaped greater financial rewards for his craft and gained international acclaim for the exceptional quality of his coffees.
Over the years, Norbey has witnessed remarkable transformations within the coffee industry. He vividly recalls a time, just a decade ago, when coffee farmers lacked awareness regarding the optimal time to harvest coffee cherries. Furthermore, the processing techniques and farming practices of yesteryears paled in comparison to the sophistication seen today. These newfound techniques have empowered farmers to produce coffees of unparalleled quality while fostering a deeper understanding of the art and science behind their craft.
Tabi Varietal
The Tabi coffee varietal was developed in Colombia by Cenicafé, the country's National Coffee Research Center. The aim was to create a coffee plant that combines the excellent cup characteristics of Typica and Bourbon with the natural resistance to diseases found in the Timor variety. By crossing these parent varieties, Cenicafé successfully created Tabi, which exhibits a desirable balance between cup quality and resistance to common coffee diseases, such as coffee leaf rust.
The Coffee
This coffee was carefully hand-picked in order to select only the ripest cherries. Later, the cherries were fermented for 40 hours in an anaerobic environment. Then the cherries were pulped, gently washed, and sundried until ideal moisture content was achieved.
This micro-lot is 100% Tabi.
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Brew Recipe
Espresso: 1:2 coffee to water, extracted in 28 – 32 seconds
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
Rest Time
Filter 7 days | Espresso 14 days from roast date
This coffee may be rested prior to dispatch
Roast Days
We roast and despatch Monday to Friday. All orders placed after 10 am on Friday will be roasted and dispatched the following Monday.
Packaging
Our new box is sourced from an FSC sustainable source and is fully recyclable. The inner freshness bag is 100% recyclable and carbon neutral.
Pre-Ground Selection
If you are selecting a pre-ground option from the dropdown menu above, your box will be clearly labelled with the grind for the appropriate brew method, to avoid any confusion.
