Process:
The Acetic fermentation, begins with thermal shocks, passing the coffee cherries through different temperatures from 8 degrees Celsius to 50 degrees Celsius in a span of 5 days. After 5 days the coffee is pulped, then it is washed and goes to slow sun drying.
The Tabi variety is a material developed by CENICAFE in Colombia, in which they crossed the Castillo varieties with Red Bourbon.
Drying
Solar drying for twenty-five days and five days of mechanical drying.
