Colombia

El Fénix Washed

This washed lot showcases the clear and crisp acidity of the Tabi varietal, from the El Fénix community project.

The clean and crisp character of the Tabi varietal is showcased transparently through a careful washed process.
Coffee expression
A fruity & acidic coffee
Whole Bean Coffee
250g (8.8oz) or 1000g (35.3oz)

Regular price: $22.00
incl. vat/tax
Sale price: $22.00
incl. vat/tax
Regular price: ~~$22.00~~
Unit price: per

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Producer
El Fénix

Varietal
Tabi

Process
Washed

El Fénix is a project by Raw Material coffee, effectively their headquarters in Colombia, acting as a meeting point for local producers and visiting roasters.

Colombia

El Fénix

El Fénix is a project by Raw Material coffee, located near the town of Calarcá, in the old ‘Coffee Triangle’ area of Colombia. The farm acts as Raw Material’s headquarters in Colombia, located close to the coffee centres of Armenia, Pereira and Manizales. Here, local producers can receive agronomic advice, and even deliver cherry to the community wet mill. The farm acts as an example, both of good agronomic practice, and of the efficacy of exotic varietals in this micro climate.

El Fénix also acts as a base for visiting roasters, housing a state of the art Quality Control lab, where roasters can assess lots from both El Fénix itself, and from Raw Material’s partners across the country, often together with the producers themselves. This creation of direct connection and conversation is something that can valuable for both producer and roaster.

The careful washed process involves a double fermentation, in order to increase clarity in the cup.

Fruity & acidic

Washed Tabi

The hybrid Tabi cultivar has exploded in popularity in recent years across Colombia, with a degree of disease resistance coming from the robusta parentage, while holding onto much of the bright fresh character from the Caturra side. The Tabi cherries arrive at the wet mill and are immediately floated in order to remove low density and defective coffee. They are first fermented under water for 24 hours in cherry, before de-pulping and fermenting under water again for a further 24 hours. This second soaking equalises the moisture content in the seeds, leading to more even drying, while also leading to increased clarity in the final cup. Here, this comes across as a clean and crisp acidity, reminiscent of currants, balanced by an intense, almost confected sweetness.

Photo by Andrea Jímenez, Raw Material

Technical Data

Producer
El Fénix
Region
Quindío
Altitude
1750 masl
Varietal
Tabi
Process
Washed
Harvest
March 2021

Washed Process

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade.

The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.

El Fénix Washed

El Fénix

Washed Tabi

Technical Data

Washed Process

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