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Strawberry Sundae – Colombia, Tabi, Washed Mosto

from €24.00

A vibrant and fruit-forward Colombian Tabi with remarkable sweetness and clarity. Juicy notes of Strawberry candy and satsuma are balanced by soft marshmallow sweetness and a silky mouthfeel, creating an expressive cup that is both lively and beautifully structured.

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A vibrant and fruit-forward Colombian Tabi with remarkable sweetness and clarity. Juicy notes of Strawberry candy and satsuma are balanced by soft marshmallow sweetness and a silky mouthfeel, creating an expressive cup that is both lively and beautifully structured.

  • Sweetness: Marshmallow
    Acidity: Satsuma
    Aftertaste: Strawberry Sundae

  • Origin: Colombia
    Region: San Agustín, Huila
    Farm: La Aldea
    Farmer: Wilson Ordoñez
    Variety: Tabi
    Process: Anaerobic Washed (Pink Bourbon mosto yeast inoculation)
    Altitude: 1,600–1,800 m.a.s.l.
    Harvest: 2026

  • PROCESSING

    Only fully ripe cherries are carefully selected before beginning a 48-hour whole cherry fermentation. The cherries are then depulped and transferred into sealed tanks, where the coffee undergoes approximately 60 hours of submerged anaerobic fermentation in a leachate produced from the same Tabi variety and inoculated with Pink Bourbon mosto yeast. A closed-loop circulation system is maintained throughout fermentation to ensure consistency and precision.

    Following fermentation, the coffee is washed and slowly dried for 12–14 days, preserving its vibrant fruit character, syrupy sweetness, and refined structure.

    HISTORY

    La Aldea is a 16-hectare family farm in San Agustín, Huila, owned by Wilson Ordoñez. While Wilson's grandfather and father traditionally produced coffee for the commodity market, Wilson discovered specialty coffee while living in Bogotá and returned home with a vision of transforming the family farm through quality-focused production.

    His first Orange Bourbon harvest proved that exceptional quality could create greater value, leading his family to entrust him with the management of La Aldea. Today the farm cultivates Geisha, Bourbon, Caturra, and Tabi, while continually investing in processing infrastructure capable of handling both its own coffees and those of neighbouring producers.

    Wilson has also established a quality laboratory at the farm, where he evaluates coffees and supports fellow producers. Through mentoring young people in farming, administration, and quality control, La Aldea has become not only a producer of exceptional coffees but also a centre for innovation and community development in San Agustín.