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

Single origins

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