Supporting the regions it's grown At Rumble, we reserve a special place in our heart for Tabi coffee. And this one? It’s something particularly wonderful. Here, selectively hand-picked cherries underwent an 82-hour anaerobic process before being dried under parabolic shade on raised beds.
The farm Planes de San Simón is a family operation that’s continued from generation to generation. Once owned by Wilmer’s great-grandparents who were the founders and the first owners of the land, the farm was then inherited by Wilmer’s uncle, Simón, and dedicated to raising cattle.
Come 2009, Simón decided it was time for him to sell the farm. He was getting older, making it harder for him to continue its management. It was at this time that Wilmer decided to purchase the land from his uncle, repurposing it for the production of coffee. Soon, Finca Planes de San Simón was born.
Don Simón sadly passed away at the age of 95 and Wilmer remembers him with deep love and admiration. “He was a great guy,” Wilmer says “and I named the farm this way to honour him and the plans that he had for the farm”.
Five years ago, Wilmer decided to focus his farming practices on the production of specialty coffee, planting varieties like Tabi, with which he’s achieved great results. Lately, Wilmer has been carrying out new experiments with natural-processed coffees and anaerobic fermentations. He hopes to continue prospering as a coffee, continuing to improve the quality of life of his family and the community through the production of high-quality coffees.
