Colombia
Rodrigo Cortez

Washed process Tabi

Flavour: rosehip, strawberry, poached pear

Body: Acidity:

Rodrigo’s farm is around 5km from Pitalito, one of the more famous coffee regions in Colombia and a name you might recognise from some of our favourite microlots recently.

This particular microlot is the Tabi varietal. It’s only the second time we’ve shared a single origin featuring this hybrid varietal (the last was Oscar Bolaños, in late 2017).

Tabi was released in 2002 as past of Colombia’s ongoing fight against Roya, the coffee leaf rust disease, which has been plaguing coffee plantations since the late 19th century. Coffee growers have been creating hybrids with resistance to the fungus, and this particular one was created by crossing the Typica, Bourbon and Timor Hybrid varietals.

The name Tabi comes from the Guambiano dialect, translating as ‘good.’

Drying coffee

Unlike many of the farmers we showcase, Rodrigo dried this coffee the traditional Colombian way: on large concrete patios.

We most often share coffee which has been dried on raised beds, where the processed beans are dried on raised platforms so that air can flow underneath to ensure even drying. This approach is typical in Africa, but has since started to be adopted by growers in Central and South America.

You can read more about drying coffee at Coffee Research.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Rodrigo Cortez
Country: Colombia
Region: Pitalito, Huila
Altitude: 1700 - 1800m above sea level
Variety: Tabi
Process: washed
Harvested: October 2017
Importer: Cofinet
Body: Medium
Acidity: Soft
Tasting notes: Rosehip, strawberry, poached pear
Roast style: Omni (filter + espresso)

Variety

Tabi variety

Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.