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

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. 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: 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.
✓ Sourced with purpose. Raw Material builds supply chains that put producer income first.