Organic + Rainforest Alliance
Producer: Oscar Daza
Farm: La Pradera
Region: Santander, Colombia
Variety: Tabi
Process: Honey
Altitude: 1800 masl
Harvested: 2023
This is an Omni roast!
Cupping notes: Yellow plums, apricot, red apple, caramel, clementine, brown sugar. Juicy, sweet, and round, with a long and pleasant aftertaste of dried plums.
Transparency.
What we paid:
-Coffee: 15.9775€/Kg
-Shipping/Warehousing/Financing: 1.48€/Kg
-Packaging: 1.50€/bag
Quantity bought: 210 Kg
We are excited to announce the release of the new Organic & Rainforest Alliance Tabi lot from La Pradera farm. This farm is particularly special for Daniel, as he had the opportunity to visit it during his origin trip in 2019. It was during this trip that he planted his very first coffee tree - although this coffee is not harvested from that tree 😊
TabI is a coffee hybrid that was developed in Colombia back in 2002. It was created as a solution to the issue of leaf rust, which was affecting the coffee crops at the time. Tabi is a combination of Bourbon, Typica, and Timor varieties. Interestingly, the name "Tabi" means "good" in the language of the Guambiano tribe, who are indigenous to Colombia. It exhibits the high cup quality characteristics of its Bourbon and Typica parents, while also being more resistant to leaf rust.
Tabi, La Pradera, Colombia
La Pradera Hacienda Cafetera is a family-owned coffee company located in Aratoca, Santander, Colombia. They have been producing, processing, and exporting specialty coffee since 1971. The company's success reflects their commitment to quality and their value for their land and coffee.
Mr. Héctor Daza created a coffee paradise by planting diverse trees, providing shade to the coffee crop. This reflects his lifelong commitment to environmental stewardship.
Oscar Daza, third generation, now leads La Pradera, and the focus remains on sustainable land use, organic practices, and respect for the farm and the natural world that it inhabits.
The farm is near Chicamocha Canyon, creating favorable microclimate for coffee production. Coffee flowers Jan-Mar and is harvested Sep-Feb.
La Pradera coffee company is made up of the La Pradera family farm and eight other farms, a QC lab, and wet and dry mills. The company employs 15 permanent employees and 172 seasonal employees, including 30 women - 22 of whom operate the Manos de Mujer certified Finca Santa Maria. The quality control laboratory is home to a team of certified professionals led by Luis Alfredo Archila. The wet mill and dry mill are equipped with state-of-the-art equipment, including an eco-washer, a pre-drying deck, and both solar and mechanical dryers.
The processing facility at La Pradera, which is managed by Oscar's brother Hector Daza Jr., utilizes a range of fermentation and drying techniques such as aerobic and anaerobic processes, including Washed, Natural, and Honey coffees. Additionally, the location serves as an experimental farm for both local and international coffee equipment companies. These companies collaborate with the La Pradera team to test new technologies for specialty coffee production.
This lot of Tabi coffee underwent a Honey process. The cherries were fermented anaerobically for 24 hours in stainless steel tanks before being pulped. The pulped cherries then underwent another 18 hours of anaerobic fermentation in their mucilage. Drying was done in three stages—20 hours of natural open-air dehydration first, followed by 66–84 hours in a mechanical dryer to reach 20% humidity, and finally, set out to dry on raised beds for 12 days in order to reach the target 11% humidity. The milled coffee was stored in GrainPro bags before finally being shipped.
