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HomeCoffeesColombia Foggy Tabi
Foggy Tabi · Colombia

Colombia Foggy Tabi

Natural Anaerobic 86 hours Tabi, grown at 1750 to 1890 masl

Roasted by Seven Seas Roasting Co. Aliso Viejo

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasterySeven Seas Roasting Co. Aliso Viejo· Aliso Viejo, USA
FarmFinca San Cayetano Alto, Foggy Tabi, Colombia✓
ProducerMilton Monroy
ProcessNatural Anaerobic 86 hours✓
Harvest—
Altitude1750 to 1890 masl✓
ClimateTropical monsoon
VarietiesTabi✓
RoastMedium✓
Tasting notesPlum, Floral, Winey✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Plum
    Fruity › Dried
  • Floral
    Floral
  • Winey
    Sour/Fermented › Alcohol/Fermented › Winey

Supply Chain

  1. Farm

    Finca San Cayetano Alto, Foggy Tabi, Colombia

    Grown by Milton Monroy

  2. Roastery

    Seven Seas Roasting Co. Aliso Viejo

  3. Coffee· viewing

    Colombia Foggy Tabi

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia Santiago PatinoColombia Paola Trujillo SidraFinca Buenos AiresColombia Finca El Paraíso Gesha LettyColombia Taita A WashedColombia ChirosoMore from this producerMilton Monroy6Same variety, exploredTabi164Similar flavour profilePlum, Floral, Winey2276From the same originColombia6009More from this roasterSeven Seas Roasting Co. Aliso Viejo46 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural Anaerobic 86 hoursAltitude1750 to 1890 maslRoastMedium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability