This rare varietal, Tabi, is a cross of Bourbon, Typica, and Timor, lending both cup quality and roya leaf rust prevention. Oscar Daza is a fourth generation farmer in Santander, Colombia, while his brother Hector manages processing. The coffee is picked at 22 Brix, fermented 24 hours whole-cherry in steel, then dried with the mucilage on, producing a sweet cup with great body.

Anaerobic Honey Process / Medium Roast

Tasting Notes: Rum Raisin, Toffee, Honey, Orange Cream
 

Producer: Oscar Daza
Region: Aratoca, Santander, Colombia
Variety: Tabi
Processing: Anaerobic Honey
Elevation: 1800 masl
Washing Station & Dry Mill: La Pradera
Importer: Ally Coffee
Harvest: 2026