This coffee comes to us from El Diamante, a farm in the region of Huila, Colombia, located at 1650 MASL. On the farm, each section of the farm is separated by varieties where Alejandro can ensure that each variety is healthy and thriving. Among these varieties is Tabi, the word “tabi” means “good” in a native Colombian tribe dialect. It has been given this name because it displays positive cup qualities, while being a hybrid variety created to be more resistant to disease such as leaf rust.

Alejandro employs local workers each harvest season to collect coffee. Once coffee is collected, it is depulped and then fermented in concrete tanks between 48-70 hours and then sent to dry in parabolic dryers.

Currently, Alejandro and the team are working on remodelling both their mill as well as their farm, where they will be planting new varieties!