COFFEE HEROES SERIES - COLOMBIA - LAS FLORES - TABI NATURAL NITROGEN
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Imagine an After Eight in liquid form, with the complexity of a competition coffee. This Colombian Tabi is an incredible explosion of peppermint and dark chocolate, achieved with an innovative nitrogen process. A luxurious and unforgettable experience.
What is COFFEE HEROES SERIES?
THE "COFFEE HEROES" SERIES HIGHLIGHTS THE STRONG COMMITMENT OF THE MOST VIRTUOUS AND VISIONARY COFFEE GROWERS IN PRODUCING THE BEST SPECIALTY COFFEE QUALITIES THAT CAN BE FOUND IN THE WORLD. THEY ARE TRUE GEMS, RARE AND PRECIOUS.
NOTE: WE ONLY HAVE ENOUGH OF THIS COFFEE FOR 50 PACKETS IN TOTAL.
FARMGATE PRICE
FARMGATE PRICE* 120USD
The Farmgate price is ultimately the real price paid to the farmer who produced the coffee (or cascara) at origin. It is the most transparent price you can find.
The Farmgate price must then be added to the following costs before reaching the roastery:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs upon arrival
- Customs clearance and phytosanitary inspection costs in Europe
- Transport costs within Europe
DESCRIPTION SENSORY
DESCRIPTION TECHNICAL
| Package weight | 100g |
| Origin | Colombia |
| Area | Huila |
| Cooperative/Farm | LAS FLORES |
| Microlot | Jhoan Vergara |
| Altitude | 1750m |
| Variety | Tabi |
| Process | Natural combined Nitrogen |
DESCRIPTION COMPLETE
Variety: Tabi coffee was developed in Colombia by Cenicafé (the National Coffee Research Center) in 2002. It is a hybrid created by crossing three coffee varieties: Typica, Bourbon, and the Timor Hybrid. The goal was to combine the high quality of Typica and Bourbon with the disease resistance of the Timor Hybrid.
Harvest: The cherries are picked at the optimal ripeness from the healthiest plants with the best foliage. Harvesting takes place on rain-free days and in the early morning hours to ensure high sugar content and minimal water presence. The cherries are immersed in water and the "floaters" (cherries that float) are removed.
Process:
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Aerobic Fermentation: The cherries are placed in open plastic barrels for 96 hours for open-air fermentation.
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Thermal Shock: A thermal shock treatment is performed by immersing the cherries in hot water (50°C) for 5 minutes and then cooling them in water (20°C) for 25 minutes to stop the fermentation.
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Pressure Anaerobic Fermentation: Subsequently, the cherries are placed in the BioMaster fermentation tank. Nitrogen is injected into the chamber and the pressure is set to 8 bar.
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Liquid Recirculation: The "leachates" (fermentation liquids collected from the cherries during the initial open-air fermentation phase) are reintroduced into the tank and recirculated at 35 °C for 60 hours.
Drying: The coffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 20% moisture. This is followed by a resting period of 12 hours, after which drying continues for 16 hours until it reaches 11% moisture.
This system, called "Pristine Precision Drying", is used to maintain the uncontaminated quality of the coffee during the drying phase.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
