Norbey Quimbayo - Colombia - Washed Anaerobic Tabi

Flavor: Dried fruits, caramel, brown sugar, orange peel

Cupping score: 89

Origin: Colombia

Region: Acevedo Huila

Producer: Don Norbey 

Varietal: Tabi

Process: Washed Anaerobic

Altitude: 1800-1850 MASL

Roasted for: Filter - Light roast

NORBEY QUIMBAYO 

This coffee was grown by Norbey Quimbayo at the farm La Esmeralda. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and dried in temperature-controlled conditions until ideal moisture content was achieved. This micro-lot is 100% Tabi.

This is a new variety developed by “Federacion Nacional de Cafeteros.” This unique variety is a cross between the Timor Hybrid, Bourbon, and Typica

PRODUCER

Don Norbey is a coffee producer from Acevedo Huila. He and his wife and two children own and run the farm La Esmeralda. This farm is 12 hectares, with 5 hectares assigned to coffee production. The farm is located at 1800 m.a.s.l in Acevedo, Huila. Besides coffee, Norbey also produces plantain and some fruit trees, such as lime and mandarin on his farm.

Norbey first started in coffee, working as a picker at different farms across Huila and providing lunch for the workers. In 2005, he was allowed to buy a portion of what is now his farm, La Esmeralda. The income Norbey received from growing coffee on his section of the farm allowed him to continue expanding his coffee plantation to its current size.

In 2010, Norbey stepped into the world of Specialty Coffee production and started planting exotic varieties such as Gesha, Papayo and Pink bourbon, among others. Norbey tells us that shifting his focus to producing Specialty Coffee was the best decision he could have made. Since making the change, he has experienced greater premiums for his work and gained international recognition for his coffees.

Norbey has seen many changes in the coffee industry over the years. He recalls that ten years ago, coffee farmers were unaware of the best time to pick coffee cherries. Also, the processing techniques and farming practices were not as sophisticated as they are now. Because of these new techniques, farmers can now produce higher-quality coffees and have a greater understanding of how to achieve this.