Colombia

El Fénix Natural

This natural lot showcases a rich and wild side of the Tabi varietal, from the El Fénix community project.

The crisp character of the Tabi varietal is retained, while a wild and rich expression is added through the meticulous natural process.
Coffee expression
A fruity & wild 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
Natural

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.

This natural process involves a 24 hour pre-fermentation under water.

Fruity & wild

Natural 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 being taken directly to the drying beds. Here, the cherries are layered in a precise measured weight per area of bed. This, along with meticulous turning, leads to an even and consistent level of fermentation. The expression here is therefore rich and sweet, but maintains the crisp acidity of the Tabi varietal.

Photo by Andrea Jímenez, Raw Material

Technical Data

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

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

El Fénix Natural

El Fénix

Natural Tabi

Technical Data

Natural Process

Brew Guides

Guides

Equipment