Origin: Armenia, Quindio, Colombia
Roast: Espresso - medium light roast
Flavour Profile: Caramel, grape, citrus, dark chocolate. Juicy and full-bodied
Grower: Jairo Arcila
Farm: Santa Mónica
Process: Washed
Varietal: Tabi
Altitude: 1,450-1,500 metres above sea level
Importer: Cofinet
This coffee was harvested with careful attention to ripeness, then floated and hand-sorted to remove any defects. The whole cherries underwent a 30-hour underwater fermentation before being pulped, gently washed, and dried under controlled conditions until reaching the ideal moisture level.
This micro-lot is 100% Tabi. It is a distinctive variety developed by the Federación Nacional de Cafeteros. Tabi is a cross between Timor Hybrid, Bourbon, and Typica, combining resilience with complexity in the cup.
Whole beans or pre-ground?
Coffee deteriorates much faster once it is ground, making whole beans the ideal way to purchase coffee. If you don't have a grinder though, all good!
Grind Guide
Whole Beans - not ground, you have your own grinder
Commercial Espresso - very fine for a commercial espresso machine
Home Espresso - quite fine for a domestic espresso machine
Stovetop - fine for percolator / moka pot
Pour Over - medium for pour over or aeropress
Plunger - course for plunger / french press
Batch Brewer - very course for Moccamaster and other batch brewers
Making coffee at home
Follow this guide to ensure you're using the same ratios and standards as we do at Patricia
