Edward Fernandez-Restrepo comes from a long line of coffee producers and is a pioneer of specialty coffee. His family owns 3 farms in the area - Zacatin, Illusion, and La Costain, all planted with coffee and cocoa. His knowledge of the local growing conditions has given him an edge on sourcing the correct coffees for his farms, and this shows with the Tabi varietal that he planted at El Zacatin.
The Process
Not only is this a unique hybrid variety of coffee, but the processing truly brings out its flavor profile.This lot was selectively hand picked, sorted, and floated for quality. Once the best cherries were selected, it is then placed in tanks to undergo 48 hours of aerobic fermentation followed by 24 hours of anaerobic fermentation.Our roaster selected this coffee due to its thick syrupy body and bright cherry flavor. From beginning to end, this coffee is a spectacle. From its unique hybrid varietal to its processing, and finally roasting. We are super excited to present the El Zacatin Tabi Natural!
Technical Notes:
- Country: Colombia
- Region: Huila
- Altitude: 2100m
- Process: Natural
- Varietal - Tabi
- Roast: Light
Flavor Notes
Cherry Cordial, Cocoa Nibs, BerriesAbout Huila
From Ally Coffee:"
Antioquia is perhaps Colombia’s most traditional coffee producing department, with small
plots, mid-size properties, and large estates stretching up and down the steep mountains of the Western Range of the Andes that runs through the department. Coffee production stretches wide through the department, beginning as soon as Medellín’s suburbs end and continuing all the way to Antioquia’s southern border with Risaralda and Caldas.
Coffee growers in Antioquia are proud cafeteros, where smallholders still use some traditional means like transporting coffee via mule. Many farms plant varieties developed by the Colombian Coffee Growers’ Federation (FNC), choosing varieties intended for the specific conditions of each of the country’s growing regions and adhering to standards like recommended planting densities.
But, recently, Antioquia’s farmers have been branching out to implement new systems and
techniques. Almost all of Colombia’s farms include a small wet mill and a drying surface, often a rooftop surface with a removable cover, for processing coffee. Antioquia’s farms are often described as “technified,” applying the latest agronomic innovations. Today, farmers diversify this technification beyond prescribed best practices suited for the whole department, instead developing their own technical improvements to make the most of their property’s attributes and produce the finest coffee possible."
Brew Method
Our coffee roaster has been talking non stop about this coffee since we first cupped it back in March. It being a more expensive coffee, we decided to offer only a limited number of bags. However, if you do happen to grab a bag of this incredible offering our preferred brewing method is the "Tetsu" brew method.
Also known as the 4:6 brew method on a v60, the Tetsu Method uses a 1:15 coffee to water ratio over 5 pulses. In theory the first 2 pulses affect the sweetness and brightness of the coffee while the remaining 60% of the brew affects the strength.
We will be publishing a full brew guide for the 4:6 method soon! In the meantime, grab a bag of the El Zacatin Tabi Natural before it runs out!