Sofía’s washed Tabi is making its second appearance on the menu, and 2025’s harvest is delicious.
The farm, La Fragua (translates to “The Forge”), is in an incredibly remote mountain range, positioned in the center of a crater thought to be an extinct volcano. Due to its remoteness, electricity can be spotty and water is collected from rainfall.
Coffee is grown under a dense canopy of old growth native forest - a habitat so unique that Ornithologists from Canada spent months on La Fragua studying the migratory birds from North America that descend on the farm during winter.
This Tabi is a natural mutation of the commercially propagated Tabi in Colombia, making it completely unique to La Fragua.
As I’ve come to expect of Sofía’s coffees, acidity is bright and crisp and sweetness is reminiscent of panela.
I find brewing in a conical brewer, such as a V60 or Origami, highlights the crispness bringing mandarin and black tea flavors to the forefront.
