Tabi Andino Espresso

The roaster partnered with El Porvenir in the Huila region to showcase the tabi varietal as an espresso roast. This lot was grown on the farm El Porvenir, The Future, helmed by brothers Argemiro and Darwin Bustos. It was harvested at peak ripeness, fermented for just 24 hours, fully washed, and dried slowly over 19 to 24 days. In the cup it tastes like grapefruit brightness with notes of cherry and caramel. The balance of sweetness and acidity makes this espresso approachable, with a clean finish that lingers. The roaster describes the flavor as bright and nuanced, translating to a cup that is lively yet grounded in the farm’s terroir.