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Edwin Burbano, Colombia (Tabi)
Edwin Burbano, Colombia (Tabi)

Edwin Burbano, Colombia (Tabi)

$25.50

It tastes like brown sugar, apricot and golden raisins. If you have a crowd, it will please that crowd. V cozy. On a scale of fun to funnest, we'd call it fun.

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This coffee is good. Kinda literally, actually, cause “Tabi” is the indigenous Guambiano word for “good.” Who am I to disagree? As the second ever micro-lot from the Burbano brothers, their sophomore year is way less awkward than mine. IYKYK.

While they are currently developing some new (to them) varieties like Pink Bourbon, I hope they keep the Tabi in their arsenal cause, dang it’s just real cozy. Sweats and oversized sweater in a rainstorm watching Gilmore Girls kinda cozy. This is a super versatile variety that works equally well as espresso or as drip. Hard worker, plays nicely with others. A pleasure to have in class.

Edwin Burbano, Colombia (Tabi)

A couple years ago, Edwin’s sister and her husband sold a micro-lot of Tabi and got some recognition for it on social media. Edwin thought that seemed like a good idea and decided to copy his sis. Great move! It worked! This batch is the Burbano brothers’ second ever micro-lot :) Both have been Tabi and they have recently planted some Pink Bourbon. Stay tuned for that!

THE STATS:

FARMER | Edwin Burbano
FARM | San Isidro
REGION | Los Robles, San Agustin, Huila
PROCESS | Washed
VARIETY | Tabi
ALTITUDE | 2,030 masl

THE COSTS:

FARMGATE | COP$3,350,000 per carga parchment
FOB PRICE | $4.50 USD/lb
OUR COST | $12.63/lb

Why is this coffee special?

Just a real crowd pleaser. Tabi is a useful coffee, developed as a combo of the disease resistant Timor hybrid with the flavorful Bourbon and Typica varieties. Grown at the Burbano’s super high elevation, Tabi gets some nuance and lots of sweetness. For added complexity, Edwin staggers the fermentation stage, floating one day’s cherries until the following day before adding a second day’s harvest. The whole batch is depulped together, placed into sealed plastic bags for 80 hours before being washed and placed in the solar dryer for 20 - 25 days.

How we're brewing it:

POUR OVER

Brewer: Hario v60
Dose: 25
Ratio: 1:15
Temperature: 210ºF
Time: 3:30 minutes

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 38g
Time: 26 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)


Pro-tip: Flavors will peak 2-3 weeks after roasting. Wait to brew it if you can!

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