Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi
Colombia Nestor Lasso | Tabi

Colombia Nestor Lasso | Tabi

Sale price€16,90 EUR
Size: 100g

BTN TEXT

BTN TEXT

Elegantly breath taking

The Tabi is one of the most hyped varietals in Colombia last few seasons, and Nestor Lasso, the king of experimental coffee processing, made it even more special by pushing it through a process called carbonic maceration, a process derived from wine making. The result is elegantly breath taking. 

What it tastes like: Floral and sweet, with jasmine up front and sugar cane behind it.

Why we love it: What we love most is that the process is experimental, but the cup is all about elegance. It's floral, sweet, and easy to fall for, with none of the noise you might expect from a fermentation like this.

Best way to drink it: Filter, where the jasmine has room to open up. Cold drip, where the sweetness truly comes forward.

PROCESS

Carbonic Maceration

CUPPING SCORE

88+

ROAST LEVEL

Light

Profile

Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Jasmine, Sugar Cane

Variety: Tabi
Altitude: 1.700 – 1.800m
Process: Carbonic Maceration
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

More about this coffee

Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing.

That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk.

Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 340g
(Coffee-to-water ratio 1:17)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°C) = less bitterness, more acidity. 

---
COLD BREW:

Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.

Profile

Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Jasmine, Sugar Cane

Variety: Tabi
Altitude: 1.700 – 1.800m
Process: Carbonic Maceration
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

More about this coffee

Tabi was released in 2002 by Cenicafé, Colombia's national coffee research center. It is a cross of Typica, Bourbon and Timor Hybrid, which gives it good resistance to leaf rust while keeping much of the classic cup quality of its Typica and Bourbon parents. Its name means "good" in the Guambiano language of Cauca's Indigenous Misak people. The plants grow tall and the beans are large and elongated. In the cup, Tabi is known for sweetness, a juicy acidity and a clean structure. Because it balances hardiness with elegance, it works well as a base for experimental processing.

That's where Nestor Lasso comes in. At El Diviso, his family farm near Pitalito in Huila, Nestor is one of the best-known young producers in Colombia. He's recognized for precise, adventurous fermentation, and his lots regularly appear in competition routines and on the menus of top specialty roasters. With carbonic maceration, whole ripe cherries go into sealed tanks filled with CO₂. Without oxygen, fermentation happens slowly and partly inside the cherry, and he watches pH, temperature and time closely. The result is a cup with intense aromatics, winey and tropical fruit, and a silky, almost liqueur-like body. Because Tabi has a clean, sweet structure, it keeps its shape under that intensity instead of tipping into funk.

Tabi carbonic maceration from El Diviso shows how a Colombian-bred, rust-resistant variety can also be a showpiece coffee.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 340g
(Coffee-to-water ratio 1:17)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°C) = less bitterness, more acidity. 

---
COLD BREW:

Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.