The Tabi variety was developed in Colombia by the National Coffee Federation as a cross between Timor Hybrid, Bourbon and Typica, combining exceptional cup quality with natural resistance to coffee leaf rust. Grown at high elevations and carefully handpicked at peak ripeness, this coffee undergoes a 45-hour aerobic fermentation before being slowly sun-dried for up to 15 days. The result is a beautifully balanced cup with bright citrus acidity, notes of red fruit and caramel, and a clean, lingering finish.