Colombia — Sandra & Hector Milena Mora Finca el Porvenir Tabi (Washed)

Tastes Like — 🍫 Sweet Chocolate • 🍑 Stone Fruit • 🍬 Sweet

DETAILS

• Producer: Sandra & Hector Milena Mora
• Farm: Finca el Porvenir
• Region: Palestina, Huila, Colombia
• Varietal: Tabi
• Process: 48h Wet Fermentation, Dried on Raised Beds
• Altitude: 1,750–1,850 MASL
• Size: 250g

INTRO

Finca el Porvenir sits in the heart of Palestina in southern Huila — one of Colombia's most celebrated growing regions. Sandra Milena Mora and her husband Hector have farmed here since 2006, and over those years have built something quietly exceptional. Their Tabi trees — a Colombian variety derived from Timor Hybrid, Typica, and Bourbon — are fermented for a full 48 hours before being carefully washed and dried on raised beds in their new shade house. The result is a coffee of uncommon depth and sweetness.

THE PRODUCER

Sandra and Hector farm 12 hectares but dedicate only 5 to coffee, leaving the rest as natural reserve. On those 5 hectares they cultivate Caturra, Tabi, and Pink Bourbon trees, tending them without chemical fertilisers or pesticides. They produce their own organic fertiliser, applied just once a year.

Picking is entirely by hand and takes a full month to complete, with the first small harvest in August and the main harvest running from late September through to early December. Attention to detail governs every stage, from sorting on the tree to sorting at the mill. In recent years, big investments in infrastructure — including a new shade-drying house — have resulted in a noticeably more consistent and refined operation. Koppi have bought their whole production for several consecutive years.

THE PROCESS

The Washed process at Finca el Porvenir involves:

• 🍒 Handpicking & Sorting — Only perfectly ripe cherries are selected and sorted at the farm.
• 🧪 Wet Fermentation — Tabi lots ferment for a full 48 hours, compared to 36 hours for Caturra, allowing the variety's distinctive character to fully develop.
• 💧 Washing — Fermented coffee is thoroughly washed in clean water.
• ☀️ Pre-Drying on African Beds — Coffee is initially dried on raised beds for 5 days.
• 🌡️ Shade House Drying — Moved to the newly built shade house where drying continues for a further 20 days, depending on weather.

The extended fermentation combined with slow, shaded drying produces a coffee with a clean, sweet cup profile and excellent clarity of flavour.

THE CUP

This Tabi displays a beautiful richness and sweetness that is characteristic of the variety. Rich notes of sweet chocolate and ripe stone fruit give way to a lingering, honeyed sweetness — it is a deceptively complex cup with great balance and a velvety finish.

Flavour Notes

• 🍫 Sweet Chocolate
• 🍑 Stone Fruit
• 🍬 Sweet