Ship from: NJ

Position: INSTORE

The Royal NY Line Up
13 Boxes Available
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SOURCED FROM
Huila, Colombia
PRODUCER
Rosablanca
Wilson Paredes
ELEVATION
1450 to 1450 meters
VARIETALS
Tabi
PROCESS
Fully Washed, 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 second offering from coffee grower Wilson Paredes is a washed tabi grown on a six-hectare farm called Rosablanca ...
READ MORE
BREW ANALYSIS
Mouthcoating notes of grapefruit, tangerine, honey, and red apple with crisp acidity and cane sugar sweetness ...
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.

  • Royal NY's Scoring

    Acidity:

    High

    Body:

    High

    Sweetness:

    High


CUPPING NOTES
Cane Sugar
Grapefruit
Pear
Tangerine

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    5:13
    First Crack
    8:12
    Roast Duration
    10:00
    Development Time
    1:48
ROAST ANALYSIS
This second offering from coffee grower Wilson Paredes is a washed tabi grown on a six-hectare farm called Rosablanca. This is an exquisite coffee that highlights notes of cane sugar, grapefruit, honey, and pear. After doing a few sample roasts at different roast levels it was clear this coffee was extremely workable and will translate well to different approaches. I was delighted to roast an eight-pound batch on our Diedrich IR-5. I charged this roast with gas at 50% and increased to 75% two minutes and fifty-four seconds in duration. In addition to the gas adjustments, I opened airflow to 50% just over 5 minutes. I moved out of the drying phase of the roast and marked color change at five minutes and thirteen seconds. Color change was even and uniform. The coffee continued through maillard taking on color at a steady rate and gaining momentum. Five minutes and thirty-eight seconds I reduced heat application to 50%. As I moved further through maillard I gained more energy and began to reduce heat in preparation for first crack. I reached the development phase eight minutes and thirteen seconds in duration with 25% of heat applied. First crack was audible and held a smooth declining rate of rise until end of roast. Aromas of grapefruit and honey filled the trier. There was no need to make further heat adjustments. This was a very stable washed coffee that took on heat extremely well. I chose to go with a shorter development and capture the lush acidity and notes of grapefruit, pear and tangerine that were present in the sample roasts. I spent one minute and forty-eight seconds in development and ended the roast with a total duration of ten minutes. I have been enjoying this coffee as a pour over and have been brewing batches on our Fetco. This coffee translates well to various brew methods and whatever you choose to use will deliver a clean and balanced cup.


  • Brew Style
    Fetco
    Coffee : Water Ratio
    1:18
    Grind Size
    EK-43 #6
    Total Brew Time
    6:00

  • Brew Style
    Fetco
    Coffee : Water Ratio
    1:18
    Grind Size
    EK-43 #6
    Total Brew Time
    6:00
BREW ANALYSIS
Mouthcoating notes of grapefruit, tangerine, honey, and red apple with crisp acidity and cane sugar sweetness.