(NEW!) COLOMBIA - EL ROSAL (filter)

A sweet, dense, and vibrant cup with notes of ripe pineapple, cacao, sweet apple, and panettone.

We fell in love with this coffee for its exceptionally clean yet funky character, with notes of ripe pineapple, sweet apple and panettone.

ORIGIN: Colombia
PRODUCER: Finca El Rosal - Wilmer Cubillos
REGION: El Rosario, Acevedo, Huila
GROWING ALTITUDE: 1650 m
VARIETAL: Tabi
PROCESS: natural
ROAST PROFILE: Light (filter roast)

This remarkable Tabi variety— a cross between Typica, Bourbon, and Timor — is known for its natural sweetness, a result of larger trees that receive abundant sunlight and nutrients. Carefully handpicked at peak ripeness, the cherries undergo a precise fermentation and are sun-dried on the farm, producing a sweet, dense, and vibrant cup with notes of ripe pineapple, cacao, sweet apple, and panettone.

The coffee is grown by Wilmer Cubillos on Finca El Rosal, located in El Rosario, Huila, Colombia, at 1,650 meters above sea level. This altitude provides the ideal balance of warm days and cool nights, encouraging slow cherry development and exceptional sweetness.

Wilmer has been farming coffee since 2006, when he purchased Finca El Rosal, becoming the first generation in his family to dedicate himself to coffee production. He lives on the farm with his wife and youngest son, while his two older children have moved on to pursue their own careers. Deeply passionate about quality, Wilmer is committed to showcasing his Tabi lots on the international stage, where he believes they can truly shine.

To continually elevate his coffee, Wilmer has invested in improved processing equipment, including a shaker to better separate parchment and slab-lined fermentation tanks to prevent unwanted flavors. The cherries are fermented for 18 hours in sacks before pulping, followed by a secondary six-hour fermentation in tanks and a thorough wash with clean water. The parchment is then carefully dried, frequently raked for even moisture loss. Looking ahead, Wilmer plans to enhance his drying facilities further by building raised beds to refine the final cup quality.