Salado Blanco, Colombia (Filter)

    Clean and Crisp

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    Tasting Notes

    Green Apple, Butterscotch, Orange Zest

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    The Profile

    The Profile

    The Tabi varietal is a slightly newer addition to the coffee world, having been developed in 2002. It is a cross between Bourbon, Typica, and Timor Hybrid. Tabi was developed as a response to the issues being faced related to leaf rust.

    The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee shows all the positive cup qualities of it's parents, while being more resistant to diseases.

    This coffee is super juicy with notes of green apple that has a cutting zesty acidity, all rounded off with a butterscotch sweetness. It's a super easy going, clean and bright, something that everyone will enjoy.

    Producers: 18 smallholders

    Region: Pitalito, Huila

    Varietals: Tabi

    Elevation: 1400 - 1900

    Recommended Brewing: Pourover, Syphon, Cafetiere, Aeropress and Drip Machine

    Weight: 250g / 1kg

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    The Producers

    The Producers

    Stretched between the Cordillera Oriental in the East and the Cordillera Central in the West, Huila is home to many ancient volcanoes and high peaks, including the Neiva de Huila which culminates at 5,750 m (the third highest peak in Colombia).

    But more than a geography gem, Huila is commonly known as the birthplace of Specialty Coffee in Colombia. While Huila accounts for almost 20% of the country’s coffee production, the department is dominated by smallholder farmers with an average of 1.5 ha. While the rich volcanic soils and lush climate make the area ideal to many crops, coffee remains an essential source of income for most farmers, representing on average 88% of their revenue.

    In such an environment quality is key. Many coffee cooperatives support farmers in farming techniques and access to markets but also promote social and cultural projects.

    • Wholesale

      We are always looking to work with likeminded businesses to serve our coffee.

      If you're interested in serving this locally roasted Edinburgh coffee as your main offering, a guest appearance or as bags of retail, get in touch with us on or call (0131) 656 9565.

    • Roasting Schedule

      Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point at 12-36 days old). We recommend letting this coffee rest for at least 12 days before using, in order to release excess gas which can impact the flavour of your cup.

      If you would like your coffee fresh, please leave a note with your order and we will do our best to accommodate.

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