Colombia
Eduar Giraldo Olaya

Washed Prolonged Fermentation process Tabi

Flavour: blood plum, toffee apple, blackcurrant

Body: Acidity:

In the coffee-driven municipality of Planadas, located in the south of Tolima, Eduar Giraldo lives with his wife, Diana Lorena, where they own two coffee farms, La Esperanza and Las Delicias. Eduar comes from a long line of coffee farmers, including his parents and grandparents. From a young age, he purchased his first plot of land to begin his own coffee production. Around 2020, he decided to focus on producing high-quality coffee to gain recognition and stand out in the market. This decision has led to improved earnings and a better quality of life for his family, allowing for enhanced farm management and a more profitable business. Over the years, Eduar has acquired additional land and made upgrades to his farm infrastructure.

In 2023, Eduar had the opportunity to travel to Brazil through a project funded by the Tolima Department. There, he learned about their coffee processes and technical advancements, which motivated him and inspired him as he observed different coffee cultures and practices. For Eduar, the health of the soils, water sources, and coffee varieties on his farm are what make it special.

When it comes to processing his coffee, Eduar starts with careful cherry picking, selecting only the ripest cherries. These are placed on a tarp to rest for 24 hours. After resting, he floats the cherries to remove defective ones before pulping them without the use of water. The beans then undergo fermentation for 55 hours inside closed plastic bins, followed by a single wash.

Once washed, the coffee is taken to covered drying beds, where it rests for 15 days. After drying, the coffee is collected and rested for 3 to 4 days inside GrainPro bags. Next, the coffee is placed in a mechanical dryer with a maximum temperature of 35°C to reach an ideal humidity level of 10% to 11%. Once the coffee has reached the desired humidity, the parchment is manually selected and stored in GrainPro bags for 10 days to stabilize before being taken to Caravela’s purchasing station in Planadas.

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

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Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

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Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Eduar Giraldo Olaya
Farm/Coop: La Esperanza
Country: Colombia
Region: Tolima
Altitude: 2003m above sea level
Variety: Tabi
Process: washed Prolonged Fermentation
Harvested: October 2024
Country grade: Excelso (Colombia)
Importer: Caravela
Body
Acidity
Tasting notes: Blood plum, toffee apple, blackcurrant
Roast style: Omni (filter + espresso)

Variety

Tabi variety

Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Tolima region of Colombia

The word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”.

Farm processes

Washed Prolonged Fermentation process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.