A Deep Dive into Colombian Specialty Coffee “Tabi”
TRAZABILITY
Producer: Yina Alejandra Solano Sierra
Product Name: Tabi Washed
Farm Name: La Primavera
Region: Colombia / Huila / Pitalito / El Alto Cabuyal
Altitude: 1800m
Variety: Tabi
Process: Washed
Main Harvest: September - November
Mitaca (Second Harvest): March - May
Farm Maintenance
Maintaining coffee trees in good condition requires various activities throughout the year. Among these, weeding involves removing plants and weeds growing between coffee tree rows and around their bases every three to four months.
This task can be performed manually using tools like machetes or mechanically, depending on the terrain and vegetation density.
The main goal is to control the growth of these plants and prevent them from competing with coffee trees for water, nutrients, and sunlight.
Additionally, keeping the area clean facilitates other agricultural tasks such as fertilizing, watering, and other farm chores.
Before applying fertilizer, a more detailed cleaning process known as "plateo" is carried out, where the base of each tree is cleaned.
This ensures that nutrients reach the roots directly, maximizing their effectiveness and promoting tree growth.
Pruning is also an essential activity on the farm. This process involves removing dry, diseased, or unproductive branches, improving air circulation and light exposure.
This prevents diseases and promotes new growth.
Regular pruning not only keeps the trees healthy but also increases harvest efficiency for workers, reducing time and costs.
To protect crops from potential diseases, overripe, dry, or fallen coffee cherries are collected.
Removing this material prevents it from becoming a source of infection that could affect the quality and productivity of the trees.
Yina also incorporates complementary crops such as yucca trees and fruit trees into her farm. These plants provide shade, protecting coffee trees from intense sunlight, heavy rains, and strong winds.
They also help retain soil moisture, reduce erosion, and improve soil quality by adding organic matter from fallen leaves and fruits.
Finally, these crops provide additional food sources and extra income for the family.
This diverse approach not only enhances coffee production but also improves the farm's sustainability.
Fertilization
Yina customizes her fertilization strategy to several key factors.
Her approach varies depending on annual soil analyses, as well as the developmental stage and productivity of the trees.
Throughout the year, she carefully adjusts the frequency, amount, and techniques of fertilization to meet the specific needs of her farm.
Weather conditions, especially rainfall, also play a crucial role.
Rain is essential for dissolving fertilizers and allowing coffee trees to absorb nutrients.
Climatic phenomena such as El Niño or La Niña can affect rainfall patterns, influencing how fertilizers are applied and their effectiveness.
These climatic variations are considered when planning fertilization to ensure that trees receive the necessary nutrients without losses or inefficiencies.
However, Yina's goal is to fertilize her coffee four times a year.
In addition to conventional periodic fertilization, organic fertilizers are applied at least once a year.
She uses compost made from coffee by-products.
This enriches the soil, improves its structure, and enhances its water-retaining capacity, ensuring the long-term health and sustainability of the farm. 
Harvest
Coffee harvesting on Yina's farm typically begins in September and continues until November, but climate change can affect this schedule, causing it to start earlier or later than expected.
The harvest focuses on picking only ripe coffee cherries, characterized by a deep, dark red color.
This ensures that only the best cherries, with ideal levels of sweetness and density, are selected.
Picking is carried out by experienced workers, and sometimes by family members, ensuring the best selection of each coffee cherry.
After harvesting, coffee cherries undergo a flotation process (barceo) to further guarantee quality. Coffee cherries are placed in water, and any floating cherries (which are usually damaged, underdeveloped, or have low density) are discarded.
This removes defective coffee cherries, leaves, branches, and any other debris that may have been collected during the process, ensuring that only high-quality cherries remain for processing.
Fermentation
The selected coffee is placed in plastic tanks and left for 24 hours.
During this time, naturally occurring microorganisms in the cherries begin to consume and break down the sugars and carbohydrates in the mucilage and pulp, producing alcohol, organic acids, and other essential components that will contribute to the final flavor of the coffee.
After 24 hours, the coffee pulp is removed, separating the seeds from most of the husks, pulp, and mucilage.
The seeds are then placed in a tiled tank to continue fermentation.
Here, microorganisms continue their work, consuming sugars and carbohydrates in the mucilage to create flavor precursors. After 48 hours, the beans are washed twice to remove any remaining mucilage and stop fermentation.
This process results in coffee beans with distinct flavors and characteristics that reflect the environment and care they received during their journey from tree to cup.
Infrastructure
Pulping machine, tiled tank, plastic tanks, solar dryer.
Drying Method
The coffee is transported to a drying shed where it is stored for up to 20 days. It is moved 3-4 times during the day, piled up at night, and spread out in the morning.
Finally, the coffee is sorted to improve its yield.
Storage Method
The coffee is placed in coffee bags on wooden pallets in a warehouse for 21 days to stabilize.
This process ensures that the coffee reaches a consistent moisture content and temperature, helping to preserve its flavor and quality.
Additionally, stabilizing the coffee reduces the risk of spoilage.
Producer Yina's Story
Yina Alejandra Solano Sierra has been growing coffee for over 15 years at her farm "La Primavera," located in the Alto Cabuyal region of Pitalito, Huila, at an altitude of 1,800 meters above sea level.
While her husband, Jairo Quiñones, manages the nearby Nueva Zelandia, Yina's dedication to her own finca (coffee farm) is reflected in the careful cultivation of various coffee varieties.
Beyond her work as a coffee producer, Yina dreams of a bright future for her children.
She wants them to receive an education and build their own lives, while still maintaining a connection to the coffee, a family tradition, and the land that nurtures it.
Tabi Variety Information
Tabi is known for its resistance to diseases such as coffee leaf rust and its excellent cup quality, making it a valuable option for coffee producers seeking a combination of agricultural sustainability and superior coffee.
This variety was developed by Cenicafé through a cross-breeding process between the Timor Hybrid, recognized for its disease resistance, and two traditional varieties, Typica and Bourbon. This combination not only strengthened the plant's defenses against pests and diseases but also retained the notable sensory characteristics of its ancestors.
Although the Tabi variety is not as internationally recognized as some others, its productivity, resilience, and excellent quality are gaining popularity. It is expected to be a significant variety for the future of coffee production in high-altitude regions where resilience and high-quality alternatives are sought.
The Tabi variety represents a harmonious blend of innovation, tradition, and a commitment to sustainable coffee cultivation.
