The Tabi variety, unique to Colombia, processed naturally in Huila — the sweetest, most unconditional cup in the collection.
Tabi means "good" in the Guambiano language, spoken by the indigenous communities of Colombia's Cauca department. The variety was developed by Cenicafé, Colombia's national coffee research center, as a hybrid of Timor, Bourbon, and Typica — combining disease resistance with exceptional cup quality. It produces large cherries, long beans, and a cup of remarkable sweetness and fruit presence. In Huila's microclimate, natural processing turns those qualities into something extraordinary.
Natural processing means the whole cherry dries intact for three to five weeks. In Huila's controlled drying environment — elevated beds, careful turning, monitored humidity — the sugars from the cherry's pulp slowly migrate into the bean, building a sweetness that no washed process can replicate. With the Tabi variety's already-elevated sugar content, the result is a cup that verges on dessert-like intensity without losing its coffee character.
Plum, grape, milk chocolate, honey — the flavors layer on top of each other in a way that makes each sip slightly different from the last. As the cup cools, the honey deepens and the grape note becomes more prominent. The body is dense and syrupy without being heavy. The finish is long, sweet, and completely satisfying. This is the coffee equivalent of lying down after a long day and not having to move.
Total Relax is the final coffee in our Relax series — three coffees (Relax, Total Relax) designed around a single idea: that coffee can be restorative, not stimulating. That the ritual of brewing and drinking can be, in itself, a form of rest. Chris Rosas designed these coffees for evenings, for slow Sundays, for the moments when the world has asked enough of you. The Tabi variety, processed naturally in Huila, earns the name completely.
