This is the first coffee we’ve bought from Wbeimar Lasso, we all fell in love with it when we cupped it. This lot from Lasso is 100% Tabi, a hybrid of Timor hybrid, Bourbon and Typica. First cultivated in 2002, this relatively new coffee was hybridised to be resistant to leaf rust. Tabi also produces high quality cups thanks to its two parents Bourbon and Typica.

Wbeimar is an agro-industrial engineer who shares a lifelong passion for coffee with his wife Juliana. After years of hard work they were able to buy their farm Las Terrazas in Pitalito, Huila. There they began exploring and learning about specialty coffee in order to produce the best quality coffees. Wbeimar and Juliana have been able to help other coffee farmers in the local community, sharing their knowledge and experience to help improve the yield, quality and flavour of their coffee. In 2009 Wbeimar won the National Cup Tasters championship, an achievement that highlighted his passion and talent.

The cherries from this micro-lot were carefully picked, floated and sorted by hand to ensure only the cherries that fit the ripeness criteria were selected. They were then fermented underwater for 30 hours before being pulped, gently washed then dried in temperature controlled conditions.

Wbeimar Lasso

At Round Hill we respect our coffee’s journey from farm to cup. Our coffee arrives as green beans – the farmer’s finished product – and we are careful to preserve and compliment the hard work already put in to each bean. We test-roast each coffee and allow it to rest. It is then brewed in a variety of ways to ensure maximum flavour and quality. Origin, variety and process are all key factors in determining each coffee’s individual roast profile – with taste the central focus of everything we do. We focus on each coffee’s unique character and roast to highlight its dynamic flavours and sweetness. 

Wbeimar Lasso

3.0

Wbeimar Lasso

3.0

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