Colombia Anibal Diaz Los Nogales Tabi- Filter Roast

COUNTRY - Colombia
REGION - Pitalito, Huila
ALTITUDE - 1870 - 2000 M.A.S.L
VARIETAL - Tabi
PROCESSING METHOD - Calma Washed, Thermal Shock

ANIBAL DIAZ PLAZAS
From the fertile land that welcomed the coffee seed, between the majestic and green mountains of the largest corregimiento in Colombia, Brussels, is the "Los Nogales" farm, located in the village of El Diamante. The hospitality of the peasant, the fresh air, the rough mountain embraced by the thick clouds comprise a territory that keeps the history of the Hernández family among its coffee plantations. Five generations of a family that in its roots planted love for the land, coffee and transmitted it to this day.
The imposing and green mountains welcome in their fertile land the seed that has given Colombia recognition as a diverse, cultural country and producer of the best coffee in the world.
Among the crops of the Los Nogales farm, a great variety of coffee plantations stand out, among them: Geisha, Caturra, Colombia, Cenicafe, yellow and pink Bourbon, Tabi, Hava, Bourbon pepper and Typica.
with a lot of work little by little The Los Nogales farm becomes a research and innovation centre where technology and biotechnology are produced, to improve the coffee production systems, pulping, benefit, drying and transport of the crops, a company that He projects not only to generate quality coffee but also technology that allows him to continue revolutionising the world of coffee.
Los Nogales is consolidated as a company with social
responsibility and commitment to the environment that seeks to sensitise the world of the field to implement new techniques that strengthen the life of the coffee farmer and the soil.
Aníbal Díaz Plazas has a very important role in the Los Nogales farm, he is directly responsible for the quality of the coffee, he is in charge of the sensory evaluation of all the research in fermentation processes, together with Oscar they analyse the final result to draw conclusions that seek to improve the quality of their coffee.

WASHED - THERMAL SHOCK
1. Good harvesting of ripe fruits: in this step, only coffee fruits that have reached adequate maturity are collected, which guarantees the quality of the beans.
2. Cleaning and disinfection with treated water: the collected grains undergo a cleaning and disinfection process using treated water, ensuring the elimination of impurities and unwanted microorganisms.
3. Selection by density with water: the grains are separated according to their density through a flotation process in water. This helps remove defective or immature beans that will float to the surface.
4. Thermal shock: the grains are subjected to thermal shock by being immersed alternately in hot and cold water. (80 degrees 20 seconds and 15 degrees 3 minutes). This has two purposes: to release glucose from the grains and to pasteurise them to eliminate unwanted microorganisms.
5. Pulping and adding sugars: the pulp is removed from the beans and sugars obtained from pressing the coffee husks are added. This adds sweetness and complexity to the flavour.
6. Addition of pre-ferments and fermentation:
Pre-ferments, similar to sourdough in bakery, are added to start fermentation. The beans ferment for 90 hours, which contributes to the formation of distinctive flavours.
7. Sun dried for 15 days: the fermented beans are dried in the sun for a period of 15 days. This process ensures that the beans reach the optimal moisture for storage.
8. Add to barrels previously used for beer: finally, the parchment-dried coffee beans are placed in barrels previously used for beer. This adds additional flavour nuances, creating a coffee with extraordinary and complex flavours.

TABI
Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor.

The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of it’s bourbon and Typica parents, while being more resistant to leaf rust