Anibal Plazas Tabi Calma Washed

Grown under native shade trees at Los Nogales in Pitalito, Huila, this washed Tabi lot from Anibal Diaz Plazas is aptly named Calma: not just a reference to mood, but to method. It’s a coffee built slowly and precisely, where every decision is geared towards clarity, balance and ease of drinking.

The process begins with cherry selection at peak ripeness, followed by careful cleaning and density sorting to isolate only the most structurally sound fruit. The cherries then undergo thermal shock – a brief 80°C immersion followed by a cold plunge – to stimulate glucose release and gently pasteurise the surface. Once pulped, the beans are combined with sugars extracted from their own husks and inoculated with a house-developed pre-ferment, Anibal’s equivalent of a sourdough starter. A 90-hour controlled fermentation shapes the coffee’s structure and acidity before it is sun-dried for 15 days and rested in beer-aged barrels, adding a final, subtle layer of complexity.

In the cup, Tabi Calma is quietly expressive rather than loud. Expect orange sweetness, wrapped in the softness of vanilla and white chocolate, with rounded creamy richness and a hint of candy cotton and pomegranate as it cools. The result is a beautifully sweet, silky and layered coffee - calm on the surface, deeply detailed underneath.