COLOMBIA - FINCA LA ESPERANZA - TABI - WASHED

This lot comes from Finca La Esperanza in Planadas, Tolima, produced by Edward Giraldo and processed by Jorge Rojas at Finca La Roca. Edward and Jorge share a close working relationship built on trust, curiosity, and a shared commitment to quality. Edward focuses on growing healthy, organic cherries without the use of agrochemicals, while Jorge brings precision and creativity to post-harvest processing.

Together, they represent a perfect balance between careful farming and thoughtful experimentation. Their collaboration allows each coffee to express both its terroir and the full potential of its variety, shaped by Jorge’s meticulous and highly controlled fermentation style.

This Tabi lot follows a two-step anaerobic washed process designed to enhance both sweetness and brightness:

First, the cherries undergo 36 hours of anaerobic fermentation in cherry, encouraging sweetness, fruit depth, and gentle complexity.

Then, after pulping, the coffee ferments for another 36 hours anaerobically in mucilage, sharpening acidity and enhancing floral and citrus clarity.

Finally, the coffee is washed and dried for 14 days on raised African beds at Jorge’s micro-mill in Planadas.

Choosing a washed finish allows the terroir and the naturally vibrant character of the Tabi variety to shine, while still carrying the richness built during fermentation.