Sello Véntola

VÉNTOLA COFFEE

CUSTOM COFFEE ELIXIRS

TABI NATURAL

PRODUCT PROFILE

THE EXPERIENCE:

Experience the finesse of Colombian coffee, with its fragrance reminiscent of red wine and grapes. Its fruity profile, resembling red grapes and apples, is complemented by wine-like acidity, a smooth and balanced medium body, and a sweet aftertaste reminiscent of brown sugar.

THE CHALLENGE:

Achieving greater intensity in the fruity notes of the Tabi variety and a balanced body that can be used in any preparation through the «natural» process.

PROCESS:

  1. After harvesting, cherries are floated to select only the densest ones, also serving to clean the fruit from bacteria. 
  2. All cherries hand-selected, with approximately 90% being ripe and 10% overripe. The mass is placed in a tank to initiate aerobic fermentation and the acetic process, imparting the coffee with its fruity aroma and taste. 
  3. After 12 hours of fermentation, the cherries are packed in fermenters (beer fermenters in sanitary 2B finish stainless steel), which are hermetically sealed with a gas valve to control the anaerobic process for one week. 
  4. The cherries are spread out on sunbed dryers for 5-6 weeks until the beans’ moisture content is below 11%. 
  5. The coffee is stored in Grain Pro bags with cherry covers for at least 2 weeks before it is milled and exported.