The Tabi coffee variety was developed by the Federación Nacional de Cafeteros de Colombia and officially released in 2002. It is a hybrid of Timor Hybrid, Bourbon, and Typica, created to combine high yields, resistance to coffee leaf rust, and excellent cup quality.
Tabi performs well in different growing conditions and preserves the traditional flavour characteristics of Bourbon and Typica, making it attractive in the specialty coffee market. Its natural resistance to leaf rust also reduces the need for chemical treatments, helping improve sustainability for smallholder coffee farmers across Colombia.
After the cherries are pulped, they undergo 35 hours of dry fermentation, during which natural microorganisms break down the mucilage to enhance sweetness and complexity. The process is closely monitored to achieve the desired flavour characteristics.
The cherries are then dried in parabolic dryers for around 11 days, where they are evenly spread, regularly turned, and carefully monitored to ensure consistent drying and prevent mold or over-fermentation. Drying is completed when the cherries reach the ideal moisture content of 9.5%–11%.
