|General information||Variety: Tabi|
|Processing: Fully washed|
|Crop year: 2017|
|Sensorial information||Variety: Cupping score: 87.75|
|Apricot | Peach | Berry | Sweet | Candy | Black Tea | Floral|
|Arrival sample cupped March 15th 2018|
|Beautiful tea notes. Loads of florals, geisha like, perfumey, candied apricots, peach. Sweet and bright berry like flavor and texture. Balanced and delicate. Clean, classic|
Origin: Victor Barrera
Finca El Tesoro
4,500 tabi trees are planted around 1,700 masl and spread spaciously across 3.5 hectares, not far from Huila’s souther border. With two kids in the military, his youngest daughter studying physiology in Pitalito and his eldest son cultivating pitaya, Victor tends to the farm with his wife and as many as 8 to 15 pickers depending on the harvest.
Developed by Cenicafé, the FNC’s research and development center, tabi is a leaf rust resistant variety that combines timor hybrid, typica and Bourbon. According to Victor, the coffee pickers in his municipality prefer harvesting tabi over other varieties, as the ample space between the branches and different cherry nodes make their job more comfortable. That said, mr. Barrera still pays a lot of attention to the ripeness of the fruit they pick, offering them cop 480 per kg on average.
Victor says that pickers can bring in anywhere from 160 to 180 kg of ripe Cherry per day. In an effort to increase the quality and consistency of his picking, Victor is working on putting together a group of local, trained pickers that he can count on during his fly crop (June-July) and main harvest (October-December).
After picking the cherries, Victor leaves them in tulas until about 6 am the next morning, letting them ripen more. He then sorts them by density, floating them in water. Later, he de-pulps them and selects the beans with a zaranda, before leaving them to ferment. Instead of removing the coffee from the tanks before processing the next day’s pass, he simply adds the next batch of seeds on top, mixing the two days’ pickings together. Effectively, the first day’s batch receives 48 hours of fermentation, while the second day receives 24. After germinating seeds from a select few of his own trees that produce a unique pale red cherry, victor recently planted 300 “pink” Tabi trees, which are about to enter their first cycle of production. He is also working on building a “casa elba” with a system of retractable raised beds driven by wheels on tracks. Currently, he dries his coffee on his roof for 8 to 15 days on average. When it rains, he drags a corrugated metal roof into place. If you visit him, he’ll likely ask you to leave a message in the El Tesoro guest book.
|Farm size||3.5 ha|
|Coffee growing area||3.5 ha|