Ship from: NJ

Position: INSTORE

The Royal NY Line Up
12 Boxes Available
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SOURCED FROM
Huila, Colombia
PRODUCER
Rosablanca
Wilson Paredes
ELEVATION
1450 to 1450 meters
VARIETALS
Tabi
PROCESS
Natural, Patio Drying
HARVEST
May - July
CUPPING NOTES

THE SOURCE

Rosablanca is a six hectare specialty coffee farm owned by third generation coffee grower, Wilson Paredes ...
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IN THE CUP
ROAST ANALYSIS
This Colombia anaerobic natural tabi offering from third generation coffee grower Wilson Paredes was stunning on the cupping table with notes of milk chocolate, cherry, strawberry, peach, and pomegranate ...
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BREW ANALYSIS
Complex and layered fruit tones integrated with a milk chocolate body and balanced sweet finish ...
READ MORE
ABOUT

Rosablanca is a six hectare specialty coffee farm owned by third generation coffee grower, Wilson Paredes. Wilson Paredes has owned Rosablanca for over fifteen years, alongside his wife. A portion of the land that Rosablanca sits on was given to Wilson as an inheritance from his father, and the balance he purchased himself.

Rosablanca employs five people year round and an additional ten people during harvest. To improve the quality of his final coffee, Wilson continuously strives to improve picking methods at the farm. He provides incentives to the pickers to get the best quality of cherries, in addition to better salary and food.

In 2017, Wilson began to experiment with new processing methods like anaerobic honey and natural. Today he is proud to continue producing anaerobic lots and manages all fermentation at the farm level.

  • Royal NY's Scoring

    Acidity:

    High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cherry
Milk Chocolate
Pomegranate
Strawberry

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    5:21
    First Crack
    9:00
    Roast Duration
    10:40
    Development Time
    1:40
ROAST ANALYSIS
This Colombia anaerobic natural tabi offering from third generation coffee grower Wilson Paredes was stunning on the cupping table with notes of milk chocolate, cherry, strawberry, peach, and pomegranate. I roasted an 8-pound batch on our Diedrich IR-5. I charged this batch at 387 degrees Fahrenheit with 50% heat applied and reached turning point 1:26 in duration. I increased heat application to 75% just under three minutes of duration. The coffee was moving through the drying phase with an increasing, steady rate of rise. I adjusted airflow to 50% four minutes and fifty-two seconds and prepared to enter the maillard phase of the roast. Maillard phase began 5:21 in duration. Color change was uneven and sporadic but did become uniform after a few minutes. At this point I still had 75% heat applied and decided to reduce to 50% based on duration and momentum and not wanting to move through maillard too quickly. Since this coffee was produced as an anaerobic, I wanted to maximize flavor development from the chemical reactions that were occurring. I began dialing back heat application even more as I prepared for the development phase of the roast. I reduced heat down to 35% and then once more to 25% as I wanted to move into development with a softer first crack. The development phase of the roast began 9:00 in duration. First crack was soft and gentle and had aromas of honey and cane sugar. There was a declining rate of rise through development and did not have to make added heat adjustments. I developed this coffee for 1:40 and had a total duration of 10:40. I was happy with this roast as I have been drinking this coffee daily and enjoying the complexity of fruit notes integrated with a balanced milk chocolate body.


  • Brew Style
    AeroPress
    Coffee : Water Ratio
    1:06
    Grind Size
    EK-43 #9
    Total Brew Time
    2:00
BREW ANALYSIS
Complex and layered fruit tones integrated with a milk chocolate body and balanced sweet finish.