Diego and Jhoan Vergara

Tabi coffee was developed in Colombia by
Cenicafé (the National Coffee Research
Center) in 2002
It is a hybrid created by crossing three coffee
varieties: Typica, Bourbon, and Timor Hybrid.
The goal was to combine the high quality of
Typica and Bourbon with the disease
resistance of the Timor Hybrid.

Beautifully encapsulates a variety of berry
flavor within a fruit – forward coffee profile,
evoking a diverse and harmonious
ensemble of fruity notes.
The art of producing a great fruit – forward
coffee lies in achieving a balanced flavor
profile. While the fruitiness is the highlight, it
is harmoniously balanced with sweetness,
body and clean finish. This is the mark of
skilled coffee processing.

The Tabi variety is harvested using a different
protocol. Cherries are not harvested at their
optimum ripening point, but in semi-ripe
stage, so that the oxidation process does not
generate intense fermented flavors.
The cherries are floated – washed with
Alcohol (5%) eliminating impurities.

Submerged fermentation for 12 hours in cherry
in plastic bags.
An oxidation process follows for 24 hours in tanks.
Depulp and anaerobic fermentation with
mucilage for 48 hours.

The fermentation process is abruptly interrupted
with hot water at 50°C.
Quenching is a specific method of rapidly
cooling down coffee beans or cherries. It is a
critical step in various coffee processing
methods as it contributes to fixate the
compounds released during fermentation. The
combination of hot and cold water first opens
the pores in the bean and the fixates the volatile
compounds.

Coffee is dried in a hermetically sealed stainless
steel dehumidifier until it reaches 11%.

Pristine Precision Drying is done for
approximately 36 to 40 hours. Stabilization
follows for 1 week.

Our Approach to Transparency

At Euphoria, transparency begins with relationships. We believe that great coffee is rooted in mutual trust, respect, and shared commitment—long before it ever reaches your cup.

Instead of focusing solely on numbers or certifications, we prioritize long-standing partnerships with the farmers who grow our coffee. Some of these relationships have been years in the making, built through consistent communication, shared goals, and genuine care for one another’s success.

We believe the length of these relationships is one of the most meaningful indicators of transparency. A farmer would not choose to work with us year after year if we were cutting corners, negotiating unfairly, or treating their work as anything less than the craft it is. When both sides continue to return, it’s because the partnership is healthy, respectful, and mutually beneficial.

For some of our newer relationships, the foundation is the same: direct access and open communication are non-negotiable. We do not pursue sourcing situations where we can’t talk directly with the people producing the coffee, nor do we enter relationships that don’t have the potential to grow into something long-term. Our goal is always consistency, trust, and shared success, not one-time transactions.

Whenever possible, we visit our producing partners face to face. Sitting down together, walking their farms, and experiencing their work firsthand is invaluable. These moments deepen our connection and help ensure that our sourcing practices reflect our values in real, tangible ways.

When you enjoy our coffee, you’re supporting real people, real families, and real histories, thoughtfully connected across the world. That’s the heart of what we do, and that’s the kind of transparency we’re proud to stand behind.

Length of Relationship with Jhoan Vergara: 3 years

How many different coffee lots we have purchased from the Vergara Brothers: 3

Have we met Jhoan face to face? Yes! We met Jhoan and Diego at SCA in 2024.

Thank you! – Nick Yost / Owner of Euphoria Coffee Roasting