Colombia, Huila.
Finca Las Flores in Bruselas, at 1,750 metres.
Tabi was bred in Colombia in 2002 by the coffee research centre Cenicafé, from Typica, Bourbon and Timor Hybrid. The idea: the cup of Typica and Bourbon, the resilience of the Timor Hybrid.
In the cup it tastes of raspberry, dark chocolate and honey. Juicy acidity, a soft and creamy body.
The process is washed, but not ordinary. The cherries are picked half-ripe, fermented in the fruit for 12 hours and oxidised for 24 hours. After depulping comes another 48 hours of anaerobic fermentation. No co-ferment, no additives. Just time and little oxygen.
Our brewing recommendation: hand pour-over at a ratio of 1:17.5
Trend or new standard? We have gathered all the information so you can make up your own mind.
Sadly, we produce waste.
But if we have to produce waste, we want it to be easy to recycle and, at best, fun. Our coffee bags are recyclable and protect the aroma with a valve. Our labels become collector's items through artist collaborations. For larger and regular orders we use reusable containers.
We share our love of coffee with anyone who wants to hear it! We make coffee exactly the way we love it ourselves. From highly complex specialty coffees for pour-over to very Italian espresso roasts. Dive into the radicale world of coffee with us!
Good coffee starts with good equipment. Discover our choice of filters, brewers and accessories, picked for the best results.
Radicale does not just taste good, Radicale looks good too. You drink with your eyes first. Speaking of eyes, take a look at our merch collection.
For us, coffee sits somewhere between pure pleasure and a useful ritual. We would be lying if we said we never reach for a cup when tiredness kicks in. Plenty of people swear by the ritual of coffee and a cigarette. We can talk ourselves silly about the finest flavour nuances. Coffee is many things, but one thing is clear: everyone has a favourite coffee, whatever others think of it. We try to get as close as possible to the emotionally best coffee. That means high-level specialty on one side and greasy espresso on the other.
