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Strawberry milkshake, berries, nuts and chocolate notes.
For this special Tabi, Milton had the coffee go through anaerobic fermentation of 72 hours in plastic bags inside special plastic tanks with water, to maintain the temperature lower, followed by a very slow drying phase in his marquesina (or rised beds) for almost a month, with one stal during this part in plastic bags, to give extra complexity to the profile.
SAN JUAN DE LA CHINA
This is a very special edition, processed by our friend Milton, who over the years, on his San Cayetano farm, has developed one of the most amazing practices we have seen in crop management! For this occasion, we developed a special process for the Tabi variety on Don Milton's farm, where an Anaerobic fermentation was induced for the first time after a pre-fermentation on canvas, where we seek to develop more complex flavors in the profile, which gave great results!
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