La Pradera Tabi Coffee Profile
About the Producer
The perfectly ripe Tabi cherries are harvested by hand before entering a classifier that selects the cherries by size. The selected cherries then start their controlled period of anaerobic fermentation for 120 hours.
The fermented cherries are placed in a special fibre sack and are hung to allow excess mucilage to ‘drip’ out of the sacks, where the sacks extract humidity or extra mucilage from the coffee cherries which may have accumulated during the fermentation.The coffee is then placed on beds for 20 days until reaching between 10 and 11% humidity.