This coffee comes from Finca El Rosal, located in El Rosario, Huila, Colombia, at 1,650 metres above sea level. The farm is owned and operated by Wilmer Cubillos, who purchased the land in 2006 and has been producing coffee there since.

Wilmer continues to make incremental improvements to his processing. He has invested in a shaker to improve parchment separation and has lined his fermentation tanks with slab plating to reduce the risk of off-flavours during fermentation. He plans to further improve his drying facilities in the future, including the construction of raised drying beds.

Cherry is fermented for 18 hours in sacks, then pulped. The coffee is subsequently fermented in a tank for 6 hours, washed with clean water, and dried as parchment. During drying, the parchment is raked regularly to promote even drying.

The variety is Tabi, a cross of Typica, Bourbon and Timor developed by CENICAFÉ and released in 2002. Tabi combines resistance to coffee leaf rust with cup quality associated with Typica and Bourbon. The plants are tall with long branches, produce slightly larger cherries and seeds, and are suitable for cultivation at high altitudes and high planting densities of up to 3,000 trees per hectare.

The name Tabi comes from the Guambiano language and means good.

Wilmer lives on the farm with his wife and younger son. His two older children have moved away and are pursuing their own careers.