Colombia Natural Tabi

We're excited to share this exceptional Natural Tabi from Jairo Arcila's Santa Mónica farm - a varietal so rare that fewer than a handful of Colombian producers cultivate it commercially. A natural mutation combining Timor Hybrid's resilience with Typica's legendary cup quality, processed with Jairo's signature innovation at La Pradera facility.

Origin: Armenia, Quindío, Colombia
Producer: Jairo Arcila
Farm: Santa Mónica (50 hectares)
Altitude: 1,400-1,600 masl
Variety: Tabi
Process: Natural with extended aerobic fermentation
Roast Level: Medium

Tasting Notes

Blackberry, Dark Chocolate, Red Wine, Caramel, Sweet Lime

Expect incredible complexity: intense berry sweetness up front with blackberry and raspberry, followed by rich dark chocolate depth. Natural fermentation creates wine-like characteristics reminiscent of fine Pinot Noir, while caramel sweetness provides balance. A bright sweet lime finish lingers beautifully. The body is syrupy and full - this is a fruit-forward powerhouse that also delivers the structural elegance Tabi inherited from Typica.

Why This Coffee?

At Frank's, our values of Innovation and Excellence drive us to source coffees that push boundaries. Colombia Natural Tabi represents both:

Genetic Innovation: Tabi is a triumph of selective breeding - created at Cenicafé (Colombia's national coffee research center) by crossing Timor Hybrid with Typica and Bourbon. The result? A variety that combines coffee leaf rust resistance with the exceptional cup quality that made Typica legendary. The name "Tabi" comes from an indigenous Guambiano word meaning "good," and it delivers on that promise.

Extreme Rarity: Despite its superior cup quality, Tabi represents less than 1% of Colombian coffee production. Most farmers choose higher-yielding commercial varieties, making Tabi a boutique selection for quality-obsessed producers like Jairo. You're tasting something most coffee professionals will never encounter.

Producer Excellence: Jairo Arcila embodies the Passion we value. As a third-generation producer with 40+ years of experience, he spent decades as Mill Manager at Colombia's second-largest exporter before dedicating himself fully to specialty coffee. His Santa Mónica farm serves as a living laboratory where rare varieties like Tabi, Gesha, Pink Bourbon, and Papayo express their full potential.

Terroir: Santa Mónica's volcanic soils and ideal altitude create conditions where rare varieties can shine. 

Brewing Recommendations

For Filter (V60, Kalita Wave):

• Coffee: 20g
• Water: 330g (1:16.5 ratio)
• Temperature: 90-93°C (lower than typical to preserve fruit notes)
• Grind: Coarser than usual for naturals (faster extraction)
• Brew time: 2:15-2:45 minutes
• Extended bloom: 40-45 seconds using 2.5-3x coffee weight

Pour gently with slow circular motions at low height - natural coffees are more delicate and excessive agitation causes over-extraction.

For Espresso:

This coffee excels as espresso, with intense fruit sweetness cutting through milk while maintaining chocolate depth and wine-like complexity. Start with standard ratios and adjust to taste - the syrupy body creates beautiful texture.

Peak Freshness: 10-20 days post-roast for natural process coffees - later than washed coffees as naturals need time for heavier fermentation notes to "clean up" and fully open.

Meet Jairo Arcila

Jairo represents everything we celebrate in specialty coffee: multi-generational expertise meeting forward-thinking innovation. Born into a coffee family, he worked from childhood on family farms before purchasing his first property in 1987. After four decades as Mill Manager at Racafe (Colombia's second-largest exporter), he transitioned to specialty production in 2014.

His achievements speak volumes:

• Became the second Geisha producer in Quindío and among the first ten in Colombia (2014)
• 2024: Santa Monica Gesha placed 3rd at SCA Portugal Brewers Cup
• 2025: Pink Bourbon Coconut Co-ferment won Espresso of the Year at Helsinki Coffee Festival
• Coffees featured by 40+ elite specialty roasters across five continents including Onyx Coffee Lab, Black & White, and Corvus Coffee

The Arcila Family Innovation: Jairo's sons Carlos and Felipe co-founded Cofinet in 2015, creating the specialty export company that distributes Arcila family coffees globally. Together with their father, they operate La Pradera processing facility near Armenia airport - the central hub where all quality control, fermentation, and processing innovations occur.

Santa Mónica farm (acquired in 1990) represents Jairo's largest property at 50 hectares on fertile volcanic land. Here he cultivates multiple exotic varieties including Tabi, Papayo, Pink Bourbon, Gesha, Castillo, and Caturra under a diverse agroforestry system with mandarin, orange, plantain, and banana trees. Every cherry undergoes strict ripeness criteria with hand-picking at peak ripeness, followed by meticulous flotation and hand-sorting.

His commitment to sustainability and biodiversity includes planting native tree species, maintaining natural reserves, and providing employment for hundreds of seasonal workers during harvest - creating significant economic impact in Quindío communities.

Natural Processing at La Pradera

This isn't traditional natural processing - it's sophisticated winemaking principles applied to coffee. All of Jairo's coffees are transported to La Pradera processing facility, where meticulous quality control and innovative fermentation techniques transform exceptional cherries into extraordinary coffee.

The 15-21 day natural process timeline proves critical for flavor development and quality. Extended fruit-bean contact allows slow, controlled fermentation where beans absorb natural sugars and flavors from cherry pulp. Multiple chemical reactions occur - enzymes and microorganisms break down mucilage while natural oils are preserved in the bean. This gradual moisture reduction from 55% to target 11-12% creates the characteristic intense berry, chocolate, and wine-like fermentation notes that make this coffee spectacular.

La Pradera's sustainability leadership sets new standards for Colombian coffee:

• Colombia's first and largest Green Filter System using vetiver grass water treatment - treating 4,000 liters daily with zero wastewater discharge
• 95% of coffees processed as Natural or Honey - requiring no water
• 1,500 native Colombian trees planted monthly through dedicated nursery
• Solar-powered operations reducing reliance on non-renewable energy
• Coffee pulp and processing residues converted to compost for closed-loop nutrient cycling

This environmental stewardship aligns perfectly with our Generosity value - doing charitable things that benefit communities and make a difference.

Storage & Freshness

Whole beans only - we don't offer pre-ground for this coffee as freshness is critical. Store in an airtight, opaque container at cool room temperature (20-25°C) in a dark cupboard away from heat sources.

For long-term storage: Freeze at peak flavor (10-20 days post-roast) in completely airtight packaging with all air removed. Let beans reach room temperature in sealed containers before opening to prevent condensation. Coffee often improves after one week in the freezer, becoming cleaner and smoother, and can maintain quality for several months.