Tropical fruit, orange, brown sugar.
Sweet and spicy with silky body and juicy acidity.
Wilson Paredes is a third-generation farmer who produces high-quality anaerobic natural-processed coffees on his farm, Rosa Blanca. This lot is comprised of Tabi variety, a cross between Typica, Bourbon and Timor varieties, created by CENICAFE. This variety has great resistance to diseases and an exceptional cup quality. Cherries are handpicked and go through a 90-hour anaerobic fermentation. Then coffee is spread out on beds to sun dry for approximately 25 days.