El Fénix Tabi Washed Anoxic | Colombia - 250g

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

This Tabi from El Fénix in Quindío was processed using a washed anoxic method: cherries sealed under water for 48 hours of oxygen-free fermentation, then carefully washed and dried. 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 (Organic Coffee Forest & Experimentation Lab)
Altitude: 1680–1800 masl
Varietal: Tabi | Process: Experimental Washed Anoxic (48-hour sealed fermentation)
Harvest: 2025
Cupping Score: 85.75
Flavour Profile: Pomegranate, candied lemon, mojito-like brightness

Choose Your Roast

This is an experimental coffee, and the roast level dramatically shapes the experience. Choose what appeals to you:

🔴 Ultra Light — Maximum Citrus Definition
For sharp, precise flavours and maximum origin clarity. Pomegranate and candied lemon are bright and delicate. Mojito-like complexity shines. Best for: specialty filter, Chemex, pour-over.

🟠 Light — Bright & Expressive (Recommended)
Clean fruit, candied lemon and experimental complexity really come alive. Bright acidity, clean finish. This is where the washed anoxic process shows best. Best for: pour-over, AeroPress, black espresso.

🟤 Medium — Balanced Citrus
Pomegranate sweetness and citrus brightness come into balance with body and structure. Still expressive but more rounded. Best for: espresso, specialty espresso, AeroPress.

🔥 Dark — Deeper & Rounded
Deeper, sweeter, less acidity. Candied lemon softens into more caramel-like sweetness. Best for: espresso, French press.

First time with this coffee? Try Light. This is where the experimental process really shows itself.

The Story

El Fénix isn't just a farm — it's an organic coffee forest, post-harvest lab, and training centre all in one. Built around rare-variety production, experimentation, education and community support, it represents a different model for Colombian coffee.

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? A cup with the clarity of a washed coffee plus the added complexity of a carefully managed experimental process.

Tabi is a Colombian varietal developed from Typica, Bourbon and Timor Hybrid lineage. It's known for combining cup quality with disease resistance — and for being rare. At El Fénix, it's grown as part of their focus on rare and carefully managed coffees, with every step of processing designed to build knowledge and improve quality.

El Fénix also supports local producers through a developing community wet mill, giving neighbouring farmers access to better processing facilities and fairer pricing.

Best Brewing Methods

Pour Over / Filter: Light roast — this is where the coffee shines brightest
Specialty Espresso: Light to Medium roast — bright, crisp, distinctive
AeroPress: Light roast — clean, expressive, complex
Black Espresso: Medium roast — good structure with citrus brightness

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.