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Colombia

Marco Fidel Rodriguez

We find flavours of peach, raspberry, white grape

Body     Acidity
Roasted omni for filter and espresso

Marco Fidel Rodriguez is a farmer in Filo de Chillurco, in the Huila region of Colombia.

He’s recently moved to selling his coffee to the specialty market, and is being rewarded with higher prices to reflect the quality.

He’s reinvested this money into further improving his farm, building himself a new secadero (parabolic drier) to handle large volumes. Previously he would run out of room and have to abandon a lot and sell it to the local cooperative wet, at a lower price.

An example of a parabolic drying bed

Parabolic drying beds are common in Colombia for high quality producers. Despite the fancy name, they’re essentially a curved cover over the drying beds, similar to a greenhouse.

This year he will renovate his wet mill, build bigger tanks and buy a refractometer to measure the sugar levels during fermentation to improve the quality of his lots and reduce the risk of having coffees rejected for over fermentation.

It’s great seeing farmers not just rewarded for producing high quality coffee, but also seeing them keep working to further improve.

Explore Colombia

Aaron Frey has a great post on his site FRSHGRND about visiting a farm in Colombia that’s worth checking out: Part one covers things at the farm and harvesting, and part two picks up with processing.

 

Green coffee certifications: Rainforest Alliance and Fairtrade

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides

Producer

Marco Fidel Rodriguez

Country

Colombia

Region

Filo De Chillurco, Huila

Varietals

Caturra

Process

Washed

Body

Medium

Acidity

Medium

Tasting notes

Peach, raspberry, white grape

Roast style

Omniroast

Map showing location of Colombia Marco Fidel Rodriguez

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

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.

Coffee delivery: coffee in resealable bag and farm information card

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