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.
The process starts with handpicking ripe, dark red coffee cherries at peak maturity. The cherries are taken to La Pradera, where they undergo quality control by being floated in recycled water to remove defective beans and impurities. The used water is filtered through a sustainable system involving specialized tanks and vetiver grass beds to prevent contamination. The cherries are then pulped, removing the outer skin while retaining some mucilage, a sticky layer that contributes to the unique flavors of the Honey Process coffee.
