Los Nogales Tabi-Calma

a coffee that balances science, tradition, and sensory clarity. produced by Aníbal Plazas at Los Nogales farm in Pitalito, Huila, this Tabi variety is a meticulous expression of the farm’s ongoing research in fermentation and sensory development. as head of quality control and cupping, Aníbal plays a crucial role in shaping the farm’s approach to flavour - not just growing coffee, but engineering its expression.

the washed process includes a series of precision steps: selective harvesting, thermal shock, natural sugar addition, and a 90-hour controlled fermentation using pre-ferments. the coffee is then sun-dried for 15 days and rested in barrels previously used for beer, creating depth and unexpected nuance.

the result? a funky, expressive, and layered cup with rich notes of chocolate truffles, a lingering cinnamon aftertaste, and an underlying complexity that reflects the thoughtful execution behind this washed lot - a distinctive expression of what the Calma project aims to deliver.