COLOMBIA Delicia Tabi Washed WXColombiaDeliciaWX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Soft and delicate as its name signifies.”
Founder, Coffea Circulor
SCA SCORE 90.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an aroma of dark honey and strawberry that follow us through to the first crack to conclude with a swift finish.
|Aroma||Apricot, Coconut, Lavender, Yellow plum|
|Flavor||Fig, Honey, Orange, Raisin, Raspberry|
|Aftertaste||Candy cane, Honey, Toffee, Mid|
|Acidity||Raspberry, Yellow plum, Malic, Mid|
|Body||Creamy, Wet, Mid|
The Tabi cultivar is a variety by crossing Typica, Bourbon and Timor hybrid for leaf rust resistance.
Colombia’s Research Institute, CENICAFE began research into crossing Hybrid de Timor with Caturra in 1968 and by 1982. The research centre has also released the Colombia Cultivar. In 2002, CENICAFE introduced the Tabi cultivar. It is similar to Bourbon and Typica where the trees are tall with long branches. The trees carrie fruits and seeds and slightly larger than its brethren. Tabi can be grown in high densities and adapts well to high altitudes maintaining its quality.
This lot, numbered 275, is produced by Omar Guzman at Finca Las Delicias. The temperature in the region ranges between 16-21C and the soil characteristics are based on volcanic ashes. The annual precipitation is 1,700-2,000mm which provides rich moisture levels in the soils.
Cherries are picked and hand sorted by Omar himself and his wife. All cherries are placed in water tanks for 50 hours directly after being hand sorted. After the wet fermentation, the cherries are pulped, they are carefully washed and placed to dry on raised African beds until 11% moisture content is reached.
The name Tabi signifies the word “good” in the Guambiano which is a native Colombian tribe dialect.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Colombia
Finished in Scandinavia