Wilson Paredes Tabi Anaerobic Natural

Wilson Paredes is a third-generation coffee producer cultivating coffee at his farm, Finca Rosa Blanca. He’s been producing coffee for over 15 years and has one son, who’s interested in becoming a coffee producer. “It’s rewarding to know that my coffee transcends barriers and travels so far from my farm,” Wilson says.

This lot is comprised of Tabi, a variety that’s a cross between Typica, Bourbon and Timor and is valued for its good cup quality and high disease resistance.

In the mid-2010s, Wilson began focusing on specialty coffee production. He was motivated to begin producing specialty coffee when he saw that his neighbors and family members were able to get better prices for their specialty coffees. Since then, he’s taken his farm to the next level by focusing on building infrastructure and working with quality labs to evaluate and improve the taste of his coffee. 

Cherry is selectively handpicked and then anaerobically fermented in sealed bags for 90 hours. Following fermentation, cherry is laid on marquesinas to sundry. It takes approximately 25 days for cherry to dry.  

Tabi is a cross between Typica, Bourbon and Timor that was created by CENICAFE. It was released in 2002 and combines coffee leaf rust resistance with the good cup quality of Bourbon and Typica. Similar to those two parents, Tabi is tall with long branches. However, Tabi has slightly larger fruits and seeds and can be grown at high altitudes, and in high density, with up to 3,000 trees per hectare. The name comes from the word “tabi,” meaning “good” in Guambiano, the dialect of a native Colombian tribe.