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El Salvador Tabi Macerated-Natural 72 Hours (Anaerobic)

200g

El Salvador - Tabi

Process: Natural 72h anaerobic

Producer: Rodolfo Ruffatti

Farm Name: Finca El Salvador (FES)

Region: Santa Ana

Altitude: 1250-1670m


The Tabi variety was developed in Colombia and Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor. (Timor Hybrid is a natural cross between arabica and canephora (Robusta) that appeared spontaneously on the island of Timor).

The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect.

Rodolfos family brought Tabi seeds from a partner producers in Huila, Colombia. It was planted in FES (Finca El Salvador).

The maceration time is relatively long—72 hours. Different coffee varieties respond differently to maceration, and a longer maceration does not necessarily result in a boozier profile. Hybrids such as Tabi are less sensitive to maceration, so they require more time to achieve a similar flavor expression.

Cup profile: 

  • Sweet, clean, and well balanced

  • Notes of red fruits, pomelo, and light citrus

 

CARE & MAINTENANCE

To keep your coffee beans fresh and flavorful for longer, store them in a cool, dry place away from direct sunlight, humidity, and heat. Always reseal the bag tightly after each use to preserve their aroma and taste. If the bag cannot be properly closed for any reason, consider transferring the coffee to another airtight container or sealed bag. Avoid storing coffee beans in the refrigerator, as the high humidity can affect their quality. For any questions, you can always contact us — we’re happy to help!

SHIPPING & RETURNS

We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible. Need to return something? Just let us know.