Rodrigo Cortez

We find flavours of 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.


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).

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.


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.


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


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


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


Rodrigo Cortez




Pitalito, Huila


1700 - 1800m above sea level






October 2017





Tasting notes

Rosehip, strawberry, poached pear

Roast style


Map showing location of Colombia Rodrigo Cortez


Tabi varietal

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.

Coffee delivery: coffee in resealable bag and farm information card

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