Colombia San Bernando

Edi was born into a family steeped in the rich traditions of coffee cultivation and a 3rd generation coffee producer. From a young age, he learned the intricacies of the craft from his parents and grandparents. They taught him every step of the coffee-making process—from planting and harvesting to washing and drying. However, as Edi grew, he realised that creating high-quality coffee requires more than just sticking to traditions; it necessitates a spirit of innovation and precision.

Edi took it upon himself to refine his skills further. He enrolled in courses focused on fermentation, which allowed him to standardise processes such as honey and natural methods while experimenting with new techniques. Edi’s passion for experimentation knows no bounds! Today, he immerses himself in these processes, constantly pushing the boundaries of flavour and quality.

Edi dreams of expanding his farm by purchasing more land to plant rare and traditional varieties like Wush Wush and SL28. He also hopes to sell and export more of his coffee, sharing the unique flavours of Santa María with the world. For Edi, coffee is not just a crop—it’s a way of life, and every day brings new opportunities to learn and grow. With his innovative spirit and commitment to excellence, Edi is poised to become a key figure in the future of specialty coffee.

The Tabi variety is a relatively recent addition to the world of coffee, developed specifically for its resistance to diseases and adaptability to diverse growing conditions. Its name, which means "good" in the Guambiano indigenous language, reflects its potential to deliver both quality and resilience. Tabi was introduced by Cenicafé (Colombia’s National Coffee Research Center) in 2002 as part of an effort to provide Colombian farmers with alternatives to traditional varieties. It is a hybrid variety that combines genetics from Bourbon, Typica and Timor Hybrid. One of its most distinctive physical traits is its vigorous growth, which makes it well suited for medium to high elevation regions. The leaves of Tabi are typically large and elongated, Its cherries are slightly larger than those of Caturra, and they ripen to a deep red, making them easy to identify during harvest.

This is the first year that we bought from Edi but we are already loving what we get in the cup. Dense coating mouthfeel coupled with sweetness of black grapes, raisins and dried berries, followed by a comfortable chocolatey finish.