Tabi Honey Colombia is brought to us from La Pradera Hacienda Cafetera, a family owned and operated organic estate farm in Aratoca, Santander, Colombia in the Cordillera Oriental Eastern Mountain Range. The Chicamocha Canyon, the second largest in the world, creates a unique microclimate extremely favorable for coffee, with warm air currents during the day and cool breezes and rain at night. Four generations of the Daza Bautista family are directly involved in the production, processing, and export of specialty coffee.
Oscar Daza, third generation, today assumes leadership of La Pradera (est. 1971), where operations foster sustainable land use. The wet and dry mills at La Pradera feature state of the art equipment, including solar dryers with raised beds and state-of-the-art mechanical dryers. The mill combines natural and mechanical methods, according to the different profiles of the coffee. Tabi Honey features a lot of 100% Tabi that was honey processed. Thanks to careful processing, this Tabi truly stands out. With complex notes of bourbon whiskey paired with the juiciness of kiwi and the sweetness of fruity cereal, Tabi Honey is an example of honey processing done well.
Honey coffee processing at La Pradera begins by fermenting coffee for 10 hours in GrainPro and 24 hours in tanks then washing ripe cherries to remove dirt and depulping cherries to separate the bean from the pulp. Coffee cherries dry slowly with sweet mucilage covering the beans. Coffee dried for 10 days on elevated metal beds on a sanitized patio then for three days in a mechanical dryer below 35° C with constant air circulation and parchment rotation between drying levels.
Grab a bag of Tabi Honey before it’s gone.