El Fénix Tabi Washed Anoxic | Colombia

An experimental washed anoxic Colombian — bright, distinctive, modern.

This Tabi from El Fénix in Calarcá, Quindío was processed using a washed anoxic method: cherries sealed under a water pillow for 48 hours of oxygen-free fermentation, with the system also stabilising temperature throughout. After pulping and washing, the coffee dried on raised beds for up to three weeks. The result? Crisp acidity, clean fruit (pomegranate, candied lemon, mojito-like brightness) and complexity you won't find in standard coffees. This is for drinkers who want to explore.

Quick Facts

Producer: El Fénix
Region: Calarcá, Quindío, Colombia
Altitude: 1680–1800 masl
Varietal: Tabi | Species: Arabica
Process: Experimental Washed Anoxic (48-hour sealed fermentation)
Harvest: October 2024–January 2025
Screen Size: 15+
Packaging: Grain Pro in Jute Sacks
Cupping Score: 85.75
Flavour Profile: Pomegranate, candied lemon, mojito-like brightness
Sourcing Partner: Raw Material

Choose Your Roast

Two roast levels, both developed on this specific lot rather than pulled off a generic chart.

Light
Dropped early and short, to keep the pomegranate and candied lemon at their sharpest. Delicate, precise, filter-leaning. Choose this if you brew mostly pour over and you want maximum clarity.

Medium (Recommended)
Our house profile for this coffee, and the most complete cup it gives. Citrus brightness with real body and structure behind it. This is the roast we have replicated most and trust most on this lot. Works black, in milk, and as espresso.

Not sure? Go Medium. It shows you everything the anoxic process did, without asking you to work for it.

Whole Bean or Ground?

Every bag is roasted to order. If you want it ground, we grind it the day it ships, set for how you actually brew.

Whole bean — if you own a grinder
Espresso — pressurised and non-pressurised baskets
Filter (pour over) — V60, Chemex, AeroPress, drip machines
Cafetière — coarse, for full immersion

Ground coffee gives up its aromatics faster than whole beans, so if you have a grinder at home, use it. If you do not, we would rather grind it properly for you than have you guess. No extra charge either way.

The Story

El Fénix isn't just a farm — it's an organic coffee forest, post-harvest lab, and training centre all in one. Perched at 1,680–1,800 masl in the hills of Calarcá, Quindío, it was built with a long-term vision: to combine rare-variety coffee production with education, experimentation, and community support under one roof. Rare varieties like Tabi, Gesha, Wush Wush, Moka, Pink Bourbon, Sidra, and Ombligón are grown here under careful management, with every step of processing designed to build knowledge and share insight.

The washed anoxic process used here is deliberate experimentation. Cherries are sealed under a water pillow for 48 hours of oxygen-free fermentation, which controls fermentation and stabilises temperature. After pulping and washing, the coffee dries on raised beds for up to three weeks. The result is a cup with the clarity of a washed coffee plus the added complexity of a carefully managed experimental process.

El Fénix also supports local producers through a developing community wet mill, giving neighbouring farmers access to better processing facilities and fairer pricing — purchasing cherry instead of parchment and paying producers in two stages to improve income stability and cup quality alike.

This lot is sourced through Raw Material, a social enterprise established in 2019 that builds fair, stable, and profitable supply chains across Colombia, Burundi, Rwanda, Timor-Leste, and Mexico.

Best Brewing Methods

Pour Over / Filter: this is where the coffee shines brightest
Specialty Espresso: bright, crisp and distinctive, with good structure
AeroPress: clean, expressive, complex
Milk-Based Drinks: the citrus holds its own rather than disappearing

When to drink it: give it 7 days from the roast date, and 10 or more before you dial it in as espresso.

Why Choose This Coffee?

✓ Experimental process done with care. Anoxic fermentation is precise and intentional.
✓ Rare varietal (Tabi). You're exploring something most drinkers will never encounter.
✓ High cup score (85.75). Experimentation doesn't mean compromise on quality.
✓ Distinctive flavour profile. Pomegranate, candied lemon, mojito brightness — not your typical Colombian.
✓ Community-focused producer. El Fénix supports other producers through shared wet mill access.
✓ Sourced with purpose. Raw Material builds supply chains that put producer income first.