Colombia Finca Luisa Juan Pablo Tabi Carbonic Macerated Natural

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  • Country: Colombia

    Region: Ciudad Bolivar, Antioquia

    Farm: La Luisa

    Farmer/Grower: Juan Pablo y Familia Velez

    Varieties: Tabi

    Processing: Experimental Carbonic Macerated Natural

    Altitude: 1800 m.a.s.l.

    Humidity: 10.6%

    Density: 1.11 g/ml

    Harvest Date: November, 2021

    Arrival Date: March, 2022

    Marks: 003-0685-0031

    SCA Cupping Score: 86.5

  • Strong fragrance and aroma of dark berries. Flavors of dried strawberries and lemonade with a nice lingering sweetness of panela and raisin in the aftertaste. There is a nice medium acidity that reminds us of black currant with a heavy, syrupy body to compliment. A very unique profile!
  • This is an extremely unique and experimental coffee. We recommend keeping it somewhere in the medium range from light-medium to dark-medium and best brewed manually. The fruit and berries will pop at the lighter roasts while the punchy sweetness and “dark” notes will shine at the darker end of the medium roast range. Brew it through an espresso machine for something out of this world!

Finca La Luisa is located in the small town of Bolívar in the Southwest corner of Antioquia. Juan Pablo is one of the very few coffee growers in the area that is experimenting with carbonic maceration! Carbonic maceration is a type of anaerobic fermentation. “Anaerobic” simply means no oxygen is in contact with the coffee as it ferments. Carbonic macerated coffee is usually fermented in a stainless steel tank and carbon dioxide is actually pumped into the tank so there is some pressure inside the tank. The technique is being influenced by oenologists who have great expertise in fermentation. The idea is to promote fermentation at a cellular level inside of the fruit. Less alcohols are usually produced, which enables a producer to extend fermentation times without getting a "boozy" flavor.

Customer Reviews

Based on 6 reviews
Sergey Bondarchuk
Decent coffee

This coffee isn’t bad at all, but doesn’t make me order more of it.

Hey Sergey, thank you for taking time to share your feedback. Please reach out to us if you would ever like some recommendations. We would love to learn more about your preferences and suggest some coffees that you can't get enough of!

Joy Manalac
Explosive fruit chocolate tart

I roasted this light and wow do these beans bring forth such chocolate fruit tart taste. It was so good I ordered another round. This was my first time roasting carbonic macerated beans and definitely not my last.

Thanks for sharing your feedback.

Awesome! So glad you enjoyed it, Joy.

Marcos Sanchez
Fruity Pebble coffee

This coffee is truly a game changer, I never thought that coffee could taste like this. I believe that the fermentation process really brings out the flavors. Definitely worth getting!

Totally agree! Juan Pablo has really dialed in his fermentation technique on this coffee. Thanks for taking the time to share your feedback, Marcos!

John Uriarte
Great Experimental

Experimentals haven't been my favorites to drink but some of my favorites to try because of their uniqueness. This one is good to drink. It doesn't have some of the funkyness some of the experimentals have. It reminds me a bit of a Rwanda with its complexity but has a nice sweetness to it and the dark berries shined and I get some strawberry as it cooled. I can't wait to try it as an espresso in a few days and I will update post then. I was trying for a lower end temp but this medium to medium dark roast is tasting yummy as coffee. Looks like I will have to buy another pound to try it a bit lighter. Roast World graph link


I was unfortunately unable to try the coffee since the beans broke my grinder.

Hey there,

Thank you for bringing this to our attention, we would really like to learn more about this issue you had with the coffee. Note that all coffees on Hacea Coffee Source are un-roasted raw coffee and require roasting before grinding and brewing.

Please get in touch with us at: +1 714 423 3901 or send us an email at with your best contact to reach you at.

- Jared Hales