This is not a coffee you chug on your way out the door. It asks you to slow down a little.

From the first sip, you know there’s intention here. It doesn’t try to impress you with fireworks. Instead, it builds. There’s structure. There’s sweetness. There’s fruit, but it rolls out in layers instead of jumping out of the cup. Ripe berries, tropical sugars, a soft, composed acidity. Everything in balance. That kind of harmony doesn’t happen by accident. That’s the result of real care from Gabriel Ricardo Ávila at origin.

This is a honey-processed Tabi, a Colombian hybrid designed to stand up to disease while holding onto the elegance of its Bourbon and Typica lineage. But varietal is only part of the story. The way Ricardo handles fermentation is where this thing really separates itself.

He starts with whole cherries sealed in barrels for 36 hours. That anaerobic stage allows the fruit character to deepen and develop. After depulping, it goes through another 25 hours of fermentation. The goal is controlled complexity and depth without losing clarity.

Drying is slow and deliberate. Roughly a week depending on conditions. Then it rests for 48 hours before another round of drying that tightens everything up. It locks in sweetness, lowers water activity, and preserves character without muddying what makes this coffee special.

It rests another 20 days in parchment to settle. What ends up in your cup is patience and precision working together.

In the cup we get sweet passionfruit, ripe blackberry, some lychee or papaya. The texture is round and syrupy but clean. There’s a red fruit acidity that keeps it lively. That’s what a well executed honey process can do when it’s handled by someone who knows what they’re after.

This is a thoughtful coffee. And truthfully, we’re fortunate to be able to share it with you.

Colombia El Espejo-Tabi Honey

Colombia El Espejo-Tabi Honey

Coffee Details

Colombia El Espejo-Tabi Honey

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