Diego and Jhoan Vergara have received widespread acclaim through recent international barista competitions, often placing inside the top 3 winning lots. The two 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 rare variety named Tabi was selectively split from all the other varieties grown at the Vergara Las Flores farm and was harvested using a slightly different approach. The Tabi cherries were picked intentionally at the almost-ripe stage so that the oxidation process does not generate intensely fermented flavours. The cherries are first 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 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.

^{100g tin of Filter Roast}