Colombia El Fenix Tabi - Washed Anoxic

Grown at 1,680–1,800 masl on the experimental El Fénix farm in Calarcá, this single-varietal Tabi reflects both the farm’s quality focus and its community-driven mission. El Fénix is more than a farm - it’s a post-harvest lab and training space, designed to support local producers and improve processing outcomes through shared infrastructure and a fair pricing system.

This lot was processed using an anoxic washed method. Cherries were sealed under a water pillow for 48 hours of oxygen-free fermentation, with the system also helping stabilise temperature throughout. After pulping and washing, the coffee was dried on raised beds for up to three weeks.