Wilmer Cubillos El Rosal 0239
ويلمير كيوبلوس إل روزال 0239
Wilmer Cubillos lives and farms on Finca El Rosal, located in El Rosario in Huila, Colombia. His farm is locat- ed at 1,650 meters above sea level, an optimal level for the warm days and cool nights that create dense, sweet cherry.
Wilmer has been farming coffee since 2006 when he purchased his farm. He is the first generation of his family to pursue coffee farming. Wilmer’s enthusi- asm for coffee production is evident in everything he does. Wilmer’s goal is to sell his Tabi lots internationally, where they can get 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 Tabi lots will continue to embody the delicious cup profile of which Tabi is capable. Wilmer lives with his wife and his younger son. He has two older children who have moved out and are pursuing their own careers.
Wilmer continues to take steps to improve his coffee quality. He purchased a shaker that helps separate parchment and has lined his fermentation tanks with slab plating to ensure that no off-flavors are imbued in the coffee during fermentation. In the future, he plans to improve the quality of his drying facilities and build raised beds for further drying. Cherry is fermented for 18 hours in sacks and then
pulped. Then, coffee is placed in a tank and fermented for 6 hours, and then washed in clean water. Parchment is laid to dry and raked frequently to ensure even drying.
Tabi is a cross between Typica, Bourbon and Timor 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 alti- tudes, 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 Colombia tribe.
