The first step in writing these articles about coffee varieties is always to take the research to an experimental level. What does this mean? Very simple: preparing a delicious cup of coffee from the variety we're going to talk about. Sometimes it's not as easy as today, when we'll talk about a variety born in our lands and considered one of the best representatives of Colombian flavor.
Tabi is a Colombian coffee variety created at the National Coffee Research Center. Its name comes from the Guambianos, for whom "TABI" means "good," but you'll soon see that its name fell short of the quality of its coffee. Its development began in the 1970s when it was decided to cross varieties such as Typica, Bourbon, and Timor. All of this with the intention of obtaining a variety with high resistance to coffee rust, a very common pest in Colombian soils. Furthermore, the goal was to have a high-yield bean with great quality in the cup. The Tabi variety itself bears a great similarity to the Bourbon variety; it is said to be the most dominant of the varieties used in this mutation. However, the main difference is the height of the Tabi trees, which are considered to be almost 10% taller on average than those of the Bourbon.
The goal of preventing rust in crops was achieved, but what about the grain?
Clearly, the Tabi coffee bean is significantly larger than that of the varieties from which it comes, and it is also a higher-yielding cherry tree. The flavor quality of this variety is so good that it is difficult to differentiate it from the cups of the varieties that preceded it, and they are considered among the best Arabica coffee varieties. Its excellent quality has been tested by great connoisseurs, who agree that it is a variety at the level of specialty coffees.
Its characteristics are
As we've already discussed, one of the main characteristics of this variety is its resistance to coffee rust, and while this is a very important attribute for producers, we consumers also expect special characteristics in our cups. This coffee is recognized for its smooth flavor, delicious aroma, and citric acidity reminiscent of sweet apples, which are further enhanced when the cherries are medium-roasted. Its body is noticeable upon tasting, and its bitterness, although mild, remains present, also revealing the delicious bitter notes of pure chocolate, the fruity flavors of orange, and some red berries. All these sensations combined on our palate earn this variety a rating between 84 and 87 points according to the SCA, which places it as an excellent coffee . But believe me, for us, it's more than excellent.
The flavor of Colombian coffee
Understanding this variety as a great genetic development and the success of extensive research by coffee experts is the last thing you expected to discover about this variety. You probably already know its characteristics, its flavor, its delicious aroma, and the quality of its cup, but it was also only fair that you discover all the effort that has gone into these years to create those special flavors we find in our cups today. The Guambianos were right when they chose the word "good" to define this variety; it represents our flavor, and that's why we must learn to know and enjoy it, discovering different crops, roasts, and preparations. This is all to give ourselves the pleasure of confirming just how "Tabi" this variety truly is.