We met Fredy Orantes unloading his truckload of coffee at the dry mill in Santa Rosa, Guatemala. Right place, right time. Through this chance encounter we got to taste his first harvest of the prized variety, Tabi. For this lot, the most mature cherries are picked then rested in bags for 48 hours before drying on raised beds for 22 days. The profile that’s created is one of the most unique I’ve had to date. The cup is somehow deeply fruity and sweet while carrying such a mildly balanced acidity. Look out for notes of grape juice, dulce de leche and wild strawberries.