Colombia | Las Flores | Tabi Washed | Signature Series

$27.00 AUD

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68 in stock

Roast Date Upcoming Roast

Size 160g 320g 480g

Upcoming Roast is roasted according to our roast calendar. For coffee in stock please select a roast date to see available quantity leftover from our last roast.

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Quantity

IF ORDERING UPCOMING ROAST WITH OTHER PRODUCTS YOUR ENTIRE ORDER WILL BE HELD UNTIL ROAST DATE

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Tasting Notes: Watermelon, rockmelon, raspberry, fresh lime acidity, lavender, lemonade

Cupping Score: 88.0

Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: No

Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don’t always play well with milk. The acidity can clash with milk’s natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Roast Profile Filter

Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don’t usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that’s average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Internal Agtron: 103 (Very Very Light - Scandinavian / Nordic Roast)

This is a more accurate reflection of the actual roast level than external Agtron. Measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process.

External Agtron: 70 (Light - Cinnamon Roast)

This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Agtron Spread: 33

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you’ll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Plus

The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench. What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.

Coffee Storage Frozen

For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Varietal: Tabi

Tabi, a varietal developed in Colombia for its resistance to leaf rust and its high cup quality, is most often processed using the washed method to highlight its clean acidity and vibrant flavor profile. Ripe cherries are handpicked and sorted, then pulped and fermented—either dry or in water—for 24 to 48 hours to break down the mucilage. After fermentation, the beans are thoroughly washed and dried on raised beds or patios until they reach the ideal moisture content. This traditional approach results in a crisp, articulate cup with notes of citrus, red fruits, and florals, often accompanied by a tea-like finish. In more experimental settings, producers may apply anaerobic or natural processing to Tabi, introducing whole-cherry fermentation in sealed environments to deepen sweetness and body. These methods can yield coffees with more tropical or jammy notes—such as mango, plum, or strawberry—while still maintaining the varietal’s characteristic balance and structure. Whether processed traditionally or innovatively, Tabi stands out for its clarity, complexity, and versatility across processing styles.

Processing Method: Washed

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

Decaffeinated? No

Farm: Las Flores

Region / Area: Acevedo Huila, Colombia

Altitude: 1450–1500 MASL

Soil Characteristics: Volcanic Ash, Clay Loam

Coffee cultivation relies on diverse soil types that shape plant health, growth, and flavor profiles. Volcanic soils (Andosols) are prized for their sandy, loose texture, enabling deep root penetration and rapid growth, while rich minerals like phosphorus and potassium enhance water retention and reduce erosion. This leads to vibrant, complex cups with clean acidity, as in Ethiopian or Guatemalan coffees. Volcanic ash offers superior drainage and nutrients for bright, nuanced flavors, and black/basaltic soils, seen in Kona, Hawaii, yield fertile, mineral-rich grounds for balanced, floral notes.
Other soils provide unique advantages, often blended for optimal results. Clay retains moisture well, supporting hydration in dry areas and earthy flavors when drained to avoid root issues. Loamy soils balance sand, silt, and clay for excellent fertility and drainage, fostering healthy roots and smooth, sweet cups—commonly paired with volcanic ash, as in "Soil Characteristics: Volcanic Ash, Clay Loam." Sandy soils drain quickly but need extra nutrients to prevent drought, producing lighter, crisp coffees.
Laterite, iron-rich tropical soils, require management for their nutrient gaps but yield bold, spicy profiles. By selecting or combining these—from mineral-packed volcanic types to versatile loamy blends—growers minimize erosion, boost plant vigor, and craft distinctive terroir-driven flavors.

Harvest Period: August – February 2025

Sourcing Partner: Cofinet

Import into Beanconqueror

Other Information

Growing Temperatures: 18-28 degrees

GRADE: Excelso EP

SCREEN: 15 / 18

SCREEN %

21% - 18
32% - 17
41% - 15

MOISTURE CONTENT: 11.1%

BEAN DENSITY: 70.3 Kg/hl

This coffee comes to us from Finca Las Flores, a 70-hectare farm near San Isidro in the Huila region of Colombia. The farm is owned and run by the Vergara family, with 4th generation producer, Johan, assuming more responsibility from his father, Edilberto.

The Colombia Washed Tabi stands as a testament to the artistry and innovation of Colombian coffee production, hailing from the picturesque region
of Acevedo in Huila, Colombia, at an elevation of 1750 meters above sea level.
Distinguished by its fruit-forward berry ensemble, the Colombia Washed Tabi presents a symphony of flavours that dance across the palate with each sip.

The journey from cherry to cup is marked by meticulous attention to detail, with each step carefully orchestrated to preserve the coffee's pristine
quality. Harvested in a semi-ripe stage, the cherries undergo a unique protocol designed to mitigate intense fermented flavours while enhancing their
inherent characteristics.

Following the selection process, the cherries undergo a series of fermentation stages, including oxidation and thermal shock, to unlock their full potential. The fermentation process is abruptly interrupted through a combination of hot and cold-water quenching, ensuring the elimination of microbial load while fixing the volatile compounds released during fermentation.

Pristine precision drying serves as the final stage in the journey of the Colombia Washed Tabi, where the coffee is carefully dried in a hermetically sealed stainless-steel dehumidifier until reaching optimal moisture content. This meticulous drying process preserves the coffee's fragrance, aroma, and taste profile, ensuring that each cup delivers a sensory experience of unparalleled quality and complexity.

About Las Flores

The Las Flores Farm is located in the Huila Region of Colombia at 1730 masl. Spanning over 14 hectares, the farm produces two crops coffee pear season – the main crop is harvested from February to March, and the mid-crop from September to October.

Begun in 1990 by the matriarch of the Vergara family, who was dedicated to raising 18,000 coffee trees. Each year the family continued to plant more
seedlings until they reached 90,000 coffee trees.

In 2006 Las Flores participated in the Cup of Excellence. From that moment the family began their journey into the world of specialty and
differentiated coffees. Dedicated to several years of testing, learning and a lot of experience, the family took time to identify what profiles their
coffees had and how they could be improved agronomically and in the cup.

Now three generations on, owner Edilberto Vergara with the help of his son Johan, has begun to adjust production and improve the post-harvest processes. Today they propagate varieties such as: Pink Bourbon, Tabi, Java, Maracaturra. In addition, they have implemented fermentation processes in exotic varieties such as Wush Wush and Bourbon Sidra.

All the coffee at Las Flores is handpicked and naturally dried to ensure consistency in quality. Different fermentation techniques such as oxidation
followed by anaerobic process and fermentation in bags is used to create unique flavour profiles.

Since 2017, the focus for Finca Las Flores has been a move away from the production of conventional coffees to a higher quality and differentiated offering. This has involved the introduction of new varieties including pink bourbon, tabi, and sidra, as well as the development and deployment of new, more experimental techniques for fermenting and drying the coffees.

While the more exotic varieties are trickier to grow, and the experimental processing techniques are riskier and more labour-intensive, the resulting coffees are strikingly different from the conventional production, and are often able to fetch significantly higher prices at market.

About Tabi Varietal

A cultivar developed for release in 2002 by the Colombian National Federation of Coffee Growers as part of Colombia’s efforts to combat leaf rust. The cultivar was intended to be a more disease-resistant combination of bourbon, typica, and timor that retained the pleasing flavour profiles of those varieties.

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

Coffee in Colombia

Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.

The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.

Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.

SKU: colombia_las_flores_tabi_160g
Package Weight: 250g

Beautiful berry notes.

Fabulous flavour. I found when brewing espresso with a 19 gram dose. Then pulling a slightly longer (40 seconds) shot, gave very nice results with a gentle acidity and a nice fruit/berry presence.

Love the aroma, bright and sweet, very nice aftertaste

Absolute cracker.
Delicious.

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Colombia | Las Flores | Tabi Washed | Signature Series