Colombia Marco Fidel Rodriguez: Sample Coffee Roasters

Colombia
Marco Fidel Rodriguez

We find flavours of peach, raspberry, white grape

Body Acidity

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.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Green coffee certified Rainforest Alliance and Fairtrade.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing 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: Omni

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.

1 brew note from subscribers

Colombia Marco Fidel Rodriguez

Thomas’s Kalita Wave

The Kalita brought out that smooth Colombian body but this coffee had some great, juicy acidity. My immediate thought was tropical fruits. It was a much brighter acidity than the usual red apple i'm used to tasting in Central/South American coffees and I made sure everyone at work had a sip. Also let's not forget that butterscotch finish; Werther's Originals for days. I also tried a few CCDs but it rolled off that signature brightness and became a little one dimensional.