Colombia Nestor Lasso | Tabi

Elegantly breath taking

The Tabi is one of the most hyped varietals in Colombia last few seasons, and Nestor Lasso, the king of experimental coffee processing, made it even more special by pushing it through a process called carbonic maceration, a process derived from wine making. The result is elegantly breath taking. 

What it tastes like: Floral and sweet, with jasmine up front and sugar cane behind it.

Why we love it: What we love most is that the process is experimental, but the cup is all about elegance. It's floral, sweet, and easy to fall for, with none of the noise you might expect from a fermentation like this.

Best way to drink it: Filter, where the jasmine has room to open up. Cold drip, where the sweetness truly comes forward.

This Colombia Nestor Lasso selection, roasted by Goat Story, highlights the unique potential of the Tabi varietal. Grown in Colombia, this lot undergoes carbonic maceration, a technique that often intensifies the structural complexity of a bean. While processing methods can significantly influence the final cup, the inherent characteristics of the Tabi variety—a cross between Bourbon, Typica, and Timor Hybrid—frequently provide a distinct foundation for the roaster’s profile.

In this specific offering, the cup presents delicate floral and jasmine aromatics balanced by a pronounced sugar cane sweetness. When evaluating such nuanced profiles, enthusiasts often consult the flavor wheel to better identify the interplay between these bright, aromatic notes and the underlying sugars. By combining meticulous post-harvest processing with a deliberate roasting approach, this coffee serves as a compelling example of how modern techniques can elevate the traditional characteristics of Colombian-grown beans.