In the early 2000’s, the Tabi varietal made an appearance as one of the few varietals to combat leaf rust. As crops were being ravished by this terrible airborne pathogen, Tabi continued to produce delicious coffees. Tabi made its’ return to Colombia in 2020 as a cross species between Bourbon, Typica, and Timor Hybrid. Similar to the Natural Hydrohoney, the Natural Punch is a 3 step process. The first step is soaking the coffee in open containers at room temperature for 26 hours with a natural culture developed by combining surrounding tropical fruit. The second step is to seal the containers and let the coffee enzymatically ferment for 180 hours with the cultures and naturally occurring CO2. Before drying, the coffee’s final stage is to remove the covers of the containers and allow to oxidize for 36 hours. After the 10+ days of fermentation, the coffee is dried (with skin intact) for 15 - 25 days.