Finca El Tabor has been a family endeavor for more than thirty years, spearheaded by Fabiola an her husband Julio Alberto. The farm spans fifteen hectares, with five in coffee production. Cesar plans to expand their already long list of growing varieties, and he hopes to increase their drying capacity so they can produce more microlots.
Ripe cherries were depulped and fermented for 48 hours. After fully washing through concrete channels, the coffee dried in parabolic dryers for 16 - 22 days.
Process: Washed
Region: Huila, Colombia
Variety: Sidra
Roasted on September 21