Sunday Coffee Project
Elkin Guzman Thermal Shock Tabi

Roaster Location: Flag of United States Portland, Oregon

4.75(2)

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Roast Level: Light
Bean Source Country: Colombia
Bean Source Region: Huila
Varietal: Tabi
Process: Thermal Shock, Natural

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Traits: dried strawberry fluff

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Reviews(2)

4.75(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Sunday Coffee Project.
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Latest Reviews and Tasting Notes

  • Avatar
    Victoria S-C

    564 roasts rated, avg score of 4.31

    5.00 - Average

    Loved it!
    18 hours ago · See more from Victoria
  • Avatar
    Theo Chan, Managing Editor

    1408 roasts rated, avg score of 4.29

    4.50 - Average

    4.00 - Aroma

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    Tabis have been some of my favorite coffees year. My wife loved this one. I think it's a little thin mouthfeel wise but otherwise very balanced and tasty with a berry forward acidity that's quite bright. I also get a background of black tea and a nice natural sweetness.

    Cupping Method:V60, 18:1 92C

    17 hours ago · See more from Theo

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Colombia
Colombian coffees are known for their balanced taste, featuring bright acidity, medium body, and a range of flavors, including fruity notes, caramel sweetness, and nutty undertones. Colombia's worldwide reputation for producing great coffee at scale is well-deserved. Increasingly some of the best microlot specialty roasts are coming from Colombia thanks to their expertise in cultivation and process.
Bean Source Region: Huila
The coffee-growing region of Huila, located in southwestern Colombia, is renowned for producing high-quality coffee due to a combination of factors, including its high elevations (1,200 to 2,000 meters above sea level), tropical climate with well-defined wet and dry seasons, rich volcanic soil, and diverse coffee varietals (such as Caturra, Colombia, Bourbon, and Typica). These conditions contribute to the slow development of coffee cherries, resulting in Huila coffee's bright acidity, medium to full body, and complex flavor profile, often including fruity, floral, and nutty notes. Combined with Colombia's strong technical expertise in cultivation and processing, results in some of the world's best specialty coffees.

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