Colombia La Pradera (Smithsonian Bird Friendly)

This rare varietal, Tabi, is a cross of Bourbon, Typica, and Timor, lending both cup quality and roya leaf rust prevention. Oscar Daza is a fourth generation farmer in Santander, Colombia, while his brother Hector manages processing. The coffee is picked at 22 Brix, fermented 24 hours whole-cherry in steel, then dried with the mucilage on, producing a sweet cup with great body.

Anaerobic Honey Process / Medium Roast

Tasting Notes: Rum Raisin, Toffee, Honey, Orange Cream  

Producer: Oscar Daza Region: Aratoca, Santander, Colombia Variety: Tabi Processing: Anaerobic Honey Elevation: 1800 masl Washing Station & Dry Mill: La Pradera Importer: Ally Coffee Harvest: 2026

Produced by Oscar Daza in the Aratoca region of Santander, the Colombia La Pradera is a standout example of the Tabi varietal. This specific lot is certified Smithsonian Bird Friendly, reflecting a commitment to biodiversity within the Colombia · Aratoca, Santander landscape. The coffee undergoes an anaerobic honey process, a technique that often influences the final cup profile by intensifying sweetness and body; for those interested in how such techniques impact the bean, our processing methods explainer offers a deeper look into these complex post-harvest practices.

Roasted by Cloud City Coffee Roasting, this selection presents a distinct profile of rum raisin, toffee, honey, and orange cream. While these notes provide a specific snapshot of this harvest, drinkers can use the flavor wheel to better categorize and identify the nuanced characteristics found in such unique anaerobic-processed coffees. This offering highlights the intersection of sustainable farming and meticulous processing in one of Colombia’s most rugged coffee-growing regions.