Colombia Vergara Brothers Tabi Washed

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

ABOUT VERGARA BROTHERS TABI WASHED

This exquisite Tabi lot begins with harvesting not ripe, but pre-ripe cherries, carefully chosen to prevent the oxidation process from creating overly intense fermented flavours. After sorting and alcohol disinfection, the whole cherries undergo multiple stages of fermentation. The first is a 12-hour fermentation in grain-pro bags, followed by 24 hours of oxidation in tanks. The cherries are then pulped and fermented anaerobically for 48 hours in mucilage only, deepening their flavour profile.  The semi-natural seeds are thermally rinsed with 50°C water to halt fermentation, then quenched in cold water to stabilise microorganisms, and finally fully washed to remove all remaining mucilage. To complete the process, the seeds are pristine precision dried for 36–40 hours to achieve a moisture content of 11%.

WHO IS LOHAS BEANS?

Lohas Beans is a Colombian exporter that partners with some of the country’s most esteemed and innovative producers, bringing exceptional Colombian coffees to the world stage. Their coffees have been featured in competitions, served in some of the finest cafes globally, and brewed by the most passionate baristas at home. Although not producers themselves, they offer distinct and outstanding lots tailored for discerning coffee lovers by partnering with superstar Colombian producers (including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina and Paola Trujillo).

We must thank Lohas for curating our selection of three coffees from Orlando Ospina and the Vergara brothers. In our trip to Colombia in late 2024, our team had the pleasure of cupping many remarkable lots at Lohas Beans office with the founder of Lohas Beans, Juan Campos.