We are thrilled to welcome back our Select Series in 2025 at Maker Coffee. 

The first release this year is from a hybrid variety named Tabi from Colombia. The Tabi variety was developed by researchers at CENICAFÉ (the National Coffee Research Center) in the early 2000s and is a cross between bourbon, typica and timor coffee cultivars. Tabi’s standout trait is its natural resistance to coffee leaf rust, a fungal disease that has devastated crops globally in the last decade. This resilience reduces farmers’ need for chemical treatments, making it a more sustainable choice for regions battling the leaf rust disease. But unlike many hybrid varieties that prioritise yield over quality, Tabi doesn’t compromise on flavour. The cup profile leans into bright acidity with hints of fresh fruits and citrus, rounded out by caramel-like sweetness and a very clean finish. For specialty coffee lovers, it’s a reminder that disease-resistant varieties can still deliver complexity.

Enter Diego and Jhoan Vergara, who have received widespread acclaim through recent international barista competitions, often placing inside the top 3 winning lots. The Vergara brothers are the latest generation of coffee producers from Pitalito in Huila that are rewriting the rules on fermentation techniques before using the traditional washed processing method. 

The Tabi variety was selectively split from all the other cultivars grown at the Vergara Las Flores farm and was harvested using a slightly different approach. The cherries were picked intentionally at the almost-ripe stage so that the oxidation process does not generate intensely fermented flavours. Once picked at the right time the cherries are floated and sorted then washed with hypochlorite eliminating any impurities and finally then oxidised for 48 hours.

De-pulping comes next closely followed by a "thermal shock" technique, which is performed by including warm water at 50° C into the fermentation. Once the warm water is absorbed the next stage is to quickly include a large dose of less than 20° C cold water to stop any further microbial activity for the next 36 hours. After the final stage of washing, the drying process takes place in Elba house for 10-14 days before getting ready for export. 

The meticulous approach to fermentation is what has garnered the Vergara brothers their reputation for producing immensely fragrant coffees. The 2025 Tabi delivers a substantial lift in aromatic character that is unmistakably many top barista competitors  preference and is equally as exciting to experience at home. We have seen an incredibly sweet and fruit forward profile in each cup, tasting of pink fairy floss with endless floral character.

^{Available in 100g tin of Filter Roast}

Gloria’s origin story in coffee is one of generational agriculture and coffee farming heritage from her parents and their parents. Growing up around coffee farms instilled a sense of purpose in Gloria from a very young age, understanding the honest work involved in farming the land as organically as possible. 

When she first met her husband Carlos they were drawn together over a love of farming the land sustainably with a keen eye on quality. Carlos and Gloria worked the land together for many years and eventually this enabled them to purchase their own plots to grow coffee trees on. 

La Reserva is a coffee farm success story, producing Caturra, Pink Bourbon and Tabi to the highest grade of specialty coffee in Colombia, “AAA”. Carlos’ very sadly passed away in 2020 and Gloria is choosing to continue the family legacy by instilling passion and knowledge in her children as the next generation in Huila growers.  “I’m fortunate to have had the opportunity of having children who inherited the passion for coffee and who love this farm and product” says Gloria.

We are immensely privileged here at MAKER to have purchased Gloria’s stunning pink bourbon in 2025. With beautiful notes of honeydew melon, perfumed aromatics and a soft warm spice reminiscent of a hug from your nearest and dearest, it’s easy to see why we fell in love with this amazing micro lot from Gloria Ruiz.

Residing in Melbourne Australia can sometimes feel like we are disconnected from the coffee producing regions that are located on the opposite side of the globe. The distance between us means we face completely different day to day challenges but amazingly so, we are connected through sharing experiences in the coffee we grow, sell/buy and consume at each end of the supply chain. 

Every so often we hear a story of epic proportions from one of our importing partners in a producing country that speaks volumes about who the people really are that grow some of the specialty lots that we buy for MAKER. This is David & Goliath, the resistance & the empire, or a modern take on the classic tale of tension between building a sustainable world for the future and the resource hungry corporations who only live in the here and now.

The town of Cajamarca coordinated efforts to stand against the national mining conglomerates that were looking to muscle their way into agricultural land in search of gold and natural resources. The Cajamarca community recognised that concentrating on agriculture is more environmentally and socially sustainable for their region long term, giving everyone involved a purpose led strength to fight back in protest against Big Mining. 

All whilst future proofing their agricultural heritage, the 5 local coffee producers who contributed to this lot have delivered an incredibly high quality coffee that is as remarkable as the story behind it. This coffee was selectively hand harvested then pulped using a small manual or electric pulper. Fermentation happens in tanks for 48 hours and finally the coffee is washed clean using water from nearby rivers and streams. 

It was then carefully dried for approx 14 days on parabolic beds which are constructed a bit like a greenhouse to protect the coffee from the rain and prevent condensation from dripping onto itself. The greenhouse is built of plastic sheets and has adjustable walls to help with airflow to ensure the coffee can dry slowly and evenly.

There is an element of depth and structure to this wonderfully crafted lot of coffee that we find so moreish. The sense of place present in each brewed cup is entirely captivating and the unmistakable sweetness in this coffee is reminiscent of a classic french dessert known as Tarte Tatin. Think beautifully caramelised apple and butter pastry, with hints of almond and a long, lingering palate. 

Maybe you can have your cake and eat it too ;)