Tabi Honey

Country: El Salvador
Type of bean: Tabi
Region of origin: Apaneca
Plantation altitude: 1200  m
Harvest: manual, selective.
Process: Honey
Type of roasting : Medium Light Roast

Tasting notes : Raisin, Dark Chocolate, Almonds, Pineapple.

  1. Raisin: When a coffee is described as having notes of raisin, it implies a flavor reminiscent of the dried, sweet, and slightly tangy qualities found in raisins. This note often adds depth and complexity to the coffee, contributing to its overall flavor profile.
  2. Dark Chocolate: Dark chocolate notes in coffee suggest a rich and bittersweet flavor. It can bring elements of cocoa, sometimes with hints of bitterness and a velvety texture. This note is popular among coffee enthusiasts who enjoy a robust and indulgent cup.
  3. Almonds: Almond notes in coffee convey a nutty and slightly sweet taste. It’s often associated with a smooth and mild flavor, adding a delightful nuance to the coffee. Almond notes can contribute to a well-balanced and comforting cup.
  4. Pineapple: When a coffee exhibits pineapple notes, it suggests a bright, fruity, and tropical flavor. This note can bring a refreshing acidity and sweetness to the coffee, offering a vibrant and lively taste experience. Pineapple notes are particularly appealing to those who enjoy fruity and exotic flavor profiles.

These tasting notes are descriptors used by coffee professionals and enthusiasts to communicate the nuanced flavors and aromas found in different coffee beans. The diversity of these notes reflects the wide range of coffee varieties, processing methods, and growing conditions that contribute to the unique characteristics of each cup. Exploring and appreciating these tasting notes can enhance your coffee experience by allowing you to identify and savor the distinct flavors present in your favorite brews.

Read about Thelma de Gutierrez and how she produces her Tabi Honey Coffee in El Salvador.

Thelma de Gutierrez, a third-generation coffee farmer, purchased Finca Madre Tierra in 2006, with a relentless focus on enhancing coffee quality despite facing numerous challenges. Thelma firmly asserts, “My enduring love and passion for coffee propel us forward.”

Thelma’s life has always revolved around coffee. Growing up on her family’s coffee farm, she fondly recalls running amidst ripe cherry trees during harvest. These joyful memories became the driving force behind her decision to purchase her own coffee farm, solidifying her position as a third-generation coffee producer.

Acquiring Finca Madre Tierra in 2006 and later adding Finca Lemus in 2014, named after the former owner Carlos Lemus, Thelma strategically positioned her farms atop a hill in the Ilamatepec mountain range near Ataco. She intentionally chose this region, aiming to anchor her farm near Ataco, renowned for producing high-quality coffee.

Thelma’s commitment extends beyond Ataco. With ongoing plans for future improvements, she envisions installing an irrigation system for more efficient coffee cultivation, thereby reinforcing her farm against potential challenges such as droughts, diseases, pests, and inadequate funding.

Enriched by rich volcanic soil and a year-round water source, her farms thrive with native shade trees, providing sustenance and shelter for local and migratory animals. Thelma is dedicated to preserving the environment through sustainable farming practices. By embracing a holistic ecological system to control infestations and diseases, she creates a natural shield for her farm that enhances rather than harms the environment.

During harvest of the Tabi Honey Coffee from El Salvador, a meticulous process involves hand-selecting ripe cherries to ensure high-quality coffee. Following 72 hours of gentle fermentation, the cherries journey to Beneficio El Carmen, a dry mill in Concepcion de Ataco. The coffee, depulped with an Ecopulper, is meticulously spread with its mucilage on raised beds and patios, drying in the sun for 20 to 24 days.

Unlike other countries that necessitate additional investments and training for specialty coffee production, El Salvador boasts a skilled and extensive workforce in specialty coffee. Deep-rooted agricultural traditions and passionate farmers define El Salvador’s unique position, providing optimal conditions for coffee processing. The prolonged dry season during harvest facilitates the sun-drying of coffee, contributing to its distinct quality.

Our Legacy:

Five generations ago, Ines and Petronila acquired lands on the Cacahuatique hills in El Salvador, setting the stage for our family’s coffee legacy. Today, we continue this tradition with family members in Central America managing the plantations and overseeing processing and marketing in France. Our coffee beans from El Salvador offer a unique taste attributed to the region’s rich volcanic soils, a legacy that speaks of resilience and dedication.


Certified Excellence:

Our team, armed with roasting, tasting, and barista certificates from the Salvadoran Coffee Council, brings unparalleled expertise to every cup. Our Rainforest Alliance certified production not only delivers exquisite Red Bourbon Grand Cru coffee but also contributes to the improvement of Salvadoran coffee farmers’ lives.



The journey from picking to roasting is an intricate process, involving manual harvest, rigorous bean selection, and natural drying under the sun. Roasting, the art that transforms beans into masterpieces, demands precision. Our beans become works of art under the skilled touch of a barista magician.

Embark on a journey of sensory delight with De La Sierra’s H2 Semi-Washed Anaerobic Coffee. Each sip encapsulates our dedication to quality, sustainability, and the rich history of El Salvador’s coffee culture.


Discover Our History: De La Sierra’s Story
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Weight N/A

250 gr, 1 Kg


Grain coffee, Ground coffee

Type de machine

Aeropress, Chemex, Clever Dripper, Cold Brew, Electric Coffee maker, Espresso, Moka, Piston or French press, Siphon, V60


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