From the coveted department of Huila, Colombia, a vibrant regional blend profile was created through the efforts of 28 producers. Each producer carefully harvested cherries, de-pulped, and fermented them using their micro-mill for 70 hours. After this prolonged fermenting process, the coffee was washed and dried on raised beds. The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend.

Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of Bourbon, Typica, and Timor. Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of its bourbon and Typica parents while being more resistant to leaf rust.