Colombia Excelso Huila- Wilson Paredes - Rosablanca - Washed Tabi (GP) (22 lb. Box)

RNY#53300

  • indignant Cane Sugar
  • indignant Grapefruit
  • indignant Pear
  • indignant Tangerine

$220.00/Box

Sourced From

Huila, Colombia

Varietals

Tabi

Producer

Wilson Paredes

Process

Fully Washed, Patio Drying

Elevation

1450 to 1450 meters

Harvest

May - July

Position

Instore NJ

Availability

0 Boxes

Royal NY's Scoring

Acidity

High

Body

High

Sweetness

High

Brew Analysis

Brew Style

Fetco

Grind Size

EK-43 #6

Coffee : Water Ratio

1:18

Total Brew Time

6:00

Brew Style

Fetco

Grind Size

EK-43 #6

Coffee : Water Ratio

1:18

Total Brew Time

6:00

Mouthcoating notes of grapefruit, tangerine, honey, and red apple with crisp acidity and cane sugar sweetness.

  • indignant Cane Sugar
  • indignant Grapefruit
  • indignant Pear
  • indignant Tangerine

Roast Analysis

Roasted On

Diedrich IR-5

Color Change

5:13

First Crack

8:12

Roast Duration

10:00

Development Time

1:48

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.

About The Source

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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.

The Tabi varietal is a hybrid of the Typica, Bourbon, and Timor coffee varieties that was developed by Colombia's national coffee research center, Cenicafé, in the 2000s to address the ongoing threat of coffee leaf rust. Tabi was specifically bred to be more resistant to this fungal disease while maintaining high cup quality.

In addition to its disease-resistant properties, Tabi has become a sustainable cultivar for coffee producers due to its other favorable characteristics. Tabi trees have a medium yield and can be grown at varying altitudes, making it a flexible option for farmers. The Tabi varietal has a unique flavor profile that showcases bright acidity and sweet, tropical fruit and citrus notes.

Coffee Origin Profile: Colombia

Colombia is the second largest producer of Arabica coffee. Quality can range from classic breakfast blend coffees to exotic and wild microlots