Laderas del Tapias Etiope FW

Rodrigo Alberto Pelaez has been farming coffee at Finca Laderas del Tapias since 2000 and producing specialty coffee since 2014. The farm is named for the nearby river, Tapias, and means “Hillside of Tapias.”

In search of better value addition for his coffee, Rodrigo attained a specialty coffee producing certificate and began focusing on differentiated profiles for his coffees. He has hired an agronomist and Q grader to evaluate his coffee and assess potential improvements for his farm. He also has regular soil analysis performed on the farm.

Finca Laderas del Tapias sits on nutrient-rich volcanic soils in Caldas. The cooler weather and high altitudes of 1,800 to 1,900 meters above sea level create the ideal microclimate for growing sweet, dense cherry. 

Rodrigo invests in training laborers in proper cherry selection and pays them fairly to incentivize strong selective picking. Once harvested, cherry is fermented for 48 hours. Following fermentation, cherry is pulped and then fermented again. Parchment is washed in clean water and dried in silos for approximately 10 days at temperatures below 38 degrees Celsius.  

When Rodrigo Alberto Pelaez purchased seeds of several Ethiopian varieties for his farm, FInca Laderas del Tapias, he noticed a seed that looked really different. Intrigued by the difference, Rodrigo isolated that particular seed and grew it into a tree. The trees that contributed cherry to this Etiope lot are descended from that original, odd-looking seed.

Without genetic testing, it’s unknown whether Etiope is a unique variety or simply a lesser-known landrace variety from Ethiopia. Either way, we’re excited about the excellent cup quality of this lot.