This Tabi Natural comes from La Vega Farm in Acevedo, Huila, a remote coffee-growing region known for its slow, high-quality production.

Grown at 1,650 MASL by producer Hugo Ferney, this coffee reflects both innovation and deep respect for tradition.

Tabí is a rare Colombian varietal developed to combine complex flavor, resilience, and elegance. It is known for producing coffees with vibrant acidity, layered sweetness, and a clean, expressive profile, making it especially well suited for natural processing.

This lot is naturally processed, meaning the coffee cherries are dried whole with the fruit intact. For Tabí, this is a long and carefully monitored process, typically taking 20 to 30 days, depending on climate conditions. The extended drying time allows sugars and fruit compounds to slowly integrate into the bean, enhancing sweetness, body, and aromatic complexity.

The result is a cup that is silky and bright, with notes of chocolate, guava, red grape, and lively acidity, finishing clean and smooth. This coffee is a refined expression of both varietal and process, exotic, balanced, and unmistakably Huila.