Rodrigo Cortez
We find flavours of rosehip, strawberry, poached pear
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.’
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.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Cofinet, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Learn how long and why you should wait in our brewing window recommendations.
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.
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.
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
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor.
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.
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.
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.
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