El Rosal Natural is a very sweet coffee with a liqueur-like character and notes of cherries and black grapes. In the mouth it has a creamy body with lots of 70% chocolate and raspberry notes, a vinous but very balanced acidity and an aftertaste with final notes of cocoa and red fruits.
Wilmer Cubillos lives and works at Finca El Rosal, located in El Rosario in Huila, Colombia. His farm is located at 1,650 meters above sea level, an optimal altitude with plenty of warm days and cool nights that allows the cherries to develop their full sweetness and potential.
Wilmer has been growing coffee since 2006, when he bought his farm. He is the first generation of his family to dedicate himself to growing coffee. Wilmer's enthusiasm for coffee production is reflected in everything he does. Wilmer's goal is to sell his Tabi lots internationally, where they can receive the attention they deserve. Tabi is a cross between Typica, Bourbon and Timor created by CENICAFE. Wilmer believes that, with his attention and hard work, his batches of Tabi will continue to embody the delicious cup profile that Tabi is capable of.
Wilmer lives with his wife and youngest son. He has two older sons who have moved out and are pursuing their own careers.
Wilmer continues to take steps to improve the quality of his coffee. He purchased an agitator that helps separate the parchment and has lined his fermentation tanks with slab plates to ensure that no unwanted flavors are transmitted to the coffee during fermentation. In the future, it plans to improve the quality of its drying facilities and build raised beds for additional drying.
Process
Wilmer hand selects ripe, red cherries and processes them on his farm. He places the cherries in the sun to dry them, raking them frequently to ensure uniform drying.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
17 gr dry
39 gr in liquid
34 seconds
Machine: Sage, Barista Pro
Number of Grinding: 12
Time of Grinding: 13,5
Recommended mineral water: Viladrau
TDS and extraction percentage: 9,49 / 22, 68%.
