This coffee was grown by Santiago Patiño at the farm El Ocaso. This
coffee is harvested following strict ripeness criteria, floated and hand sorted to remove any defects. Cherries were then exposed to 30 hours
of underwater fermentation before being pulped. The parchment was
then gently washed and then dried in temperature controlled conditions
until ideal moisture content was achieved.
This micro-lot is 100% Tabi. This is a new variety developed by
“Federacion Nacional de Cafeteros.” This unique variety is a cross
between the Timor Hybrid, Bourbon, and Typica.Located on the west of volcanic lake Toba, Wahana Estate produces one of the world’s most remarkable coffees. To achieve the highest quality, coffee cherries are selectively picked when ripe, and then dried and pulped. This ensures unique characteristics, such as vibrant fruitiness, pleasant sweetness, and full-bodied mouth-feel.