About the Processing
This micro-lot of Tabi beans comes from Jairo’s Finca Villarazo, in the Quindio region. They undergo a special type of processing invented by Jairo, called White Wine Extended Fermentation (WWEF) The beans are exposed to dry anaerobic fermentation for 30 hours, dried on raised beds, naturally fermented again, before undergoing one last round of drying until they reach exactly 10.5% moisture.
Tabi is a new varietal developed by “Federacion Nacional de Cafeteros”. This unique varietal is a cross between Timor hybrid, Bourbon and Typica. The word Tabi means good in the Guambiano dialect.
The result is a medium, juicy cup with distinct notes of berries, vanilla, cola and kiwi.
About Jairo Arcila
Jairo Arcila is a third generation coffee grower in Quindio, Colombia. Married to Luz Helena Salazar they had two children together: Carlos and Felipe Arcila, the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter as their Mill Manager. And continued to work there for over 40 years until his retirement in 2019.
Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.