4,500 tabi trees are planted around 1,700 masl and spread spaciously across 3.5 hectares, not far from Huila’s southern border. With two kids in the military, his youngest daughter studying physiology in Pitalito and his eldest son cultivating pitaya, Victor tends to the farm with his wife and as many as 8 to 15 pickers depending on the harvest.
Developed by Cenicafé, the FNC’s research and development center, tabi is a leaf rust resistant variety that combines timor hybrid, typica and Bourbon. According to Victor, the coffee pickers in his municipality prefer harvesting tabi over other varieties, as the ample space between the branches and different cherry nodes make their job more comfortable. That said, Mr. Barrera still pays a lot of attention to the ripeness of the fruit they pick, offering them cop 480 per kg on average.
Victor says that pickers can bring in anywhere from 160 to 180 kg of ripe Cherry per day. In an effort to increase the quality and consistency of his picking, Victor is working on putting together a group of local, trained pickers that he can count on during his fly crop (June-July) and main harvest (October-December).
After picking the cherries, Victor leaves them in tulas until about 6 am the next morning, letting them ripen more. He then sorts them by density, floating them in water. Later, he de-pulps them and selects the beans with a zaranda, before leaving them to ferment. Instead of removing the coffee from the tanks before processing the next day’s pass, he simply adds the next batch of seeds on top, mixing the two days’ pickings together. Effectively, the first day’s batch receives 48 hours of fermentation, while the second day receives 24. After germinating seeds from a select few of his own trees that produce a unique pale red cherry, victor recently planted 300 “pink” Tabi trees, which are about to enter their first cycle of production. He is also working on building a “casa elba” with a system of retractable raised beds driven by wheels on tracks. Currently, he dries his coffee on his roof for 8 to 15 days on average. When it rains, he drags a corrugated metal roof into place
Finca El Tesoro
121,85kr per kg
Medium (ideal for a lighter bodied espresso coffee or those that enjoy more intense coffees)
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.