colombia coffee
Tabi
by escape - lab à café · montreal, canada
you'll taste milk chocolate before dark chocolate. this is tabi, a washed colombia from escape - lab à café.
milk chocolatedark chocolate
the bean
- origin
- colombia
- region
- huila
- process
- washed
- status
- in stock
tabi is a washed colombian coffee from huila, a region in the southern andes known for producing clean, well-defined cups. the washed process removes the fruit before drying, which keeps the flavour focused and clear. in the cup it delivers milk chocolate alongside darker, more bitter cocoa tones, making it a straightforward but satisfying chocolate-forward coffee. because the washed process emphasises clarity, brewing methods that highlight clean structure work well here, such as a v60 or french press with water around 93 degrees celsius.
common questions
What does Tabi taste like?
tabi leads with milk chocolate sweetness and follows with a darker, more bitter cocoa character, giving it a layered but coherent chocolate profile from start to finish.
How is Tabi grown and processed?
tabi is grown in huila, colombia, and processed using the washed method, where the fruit is removed before drying to produce a clean, precise cup.
How should I brew Tabi?
the washed process suits brewing methods that emphasise clarity and clean flavour, so a v60 or similar filter approach will let the milk and dark chocolate notes come through without muddiness.
about escape - lab à café
escape lives up to its name on rue notre dame ouest, where the steady hum of conversation mingles with the satisfying click of ceramic against wood. this isn't the kind of place where baristas recite origin stories like trained parrots. instead, you get the quiet confidence that comes from people who actually understand coffee extraction ratios and aren't afraid to adjust them mid-shift. the 4.8 rating from nearly 200 reviews tells you what locals already know: consistency matters more than instagram angles. watch how regulars order without looking at the menu, how they trust whatever single origin is featured that week. the milk steaming technique here produces foam that doesn't collapse before you've taken three sips. small details. but they're the ones that separate decent coffee from the kind that makes you cross downtown montreal just to get your fix.
all coffee from escape - lab à cafémontreal, canada
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