LINARCO RODRIGUEZ – PINK BOURBON, ANAEROBIC WASHED – COLOMBIA

TAITH
LEWES, ENGLAND

LINARCO RODRIGUEZ – PINK BOURBON, ANAEROBIC WASHED

BLOOD ORANGE
CHERRY
TIRAMISU

PRODUCER: LINARCO RODRIGUEZ
ORIGIN: COLOMBIA
PROCESS: ANAEROBIC WASHED
VARIETAL: PINK BOURBON
ALTITUDE: 2000 MASL

ROAST DATE: APRIL 17, 2026

FROM THE ROASTER

FARM & COMMUNITY

BETANIA FARM FORMS PART OF A NETWORK OF 117 SMALLHOLDER PRODUCERS IN SOUTHERN HUILA, COLOMBIA, A REGION INTERNATIONALLY RECOGNIZED FOR ITS EXCEPTIONAL COFFEE TERROIR AND STRONG CULTURE OF QUALITY. WITHIN THIS COMMUNITY, FARMERS SHARE A PHILOSOPHY CENTERED ON RESPECT FOR THE LAND, PRESERVATION OF TRADITIONAL PRACTICES, AND THE AVOIDANCE OF CHEMICALS THAT COULD DAMAGE SOIL HEALTH OR BIODIVERSITY. THROUGH COLLABORATION, THE GROUP HAS CREATED A MODEL OF SUSTAINABLE COFFEE PRODUCTION, INVESTING IN SHARED INFRASTRUCTURE INCLUDING CUPPING LABORATORIES, PROFESSIONAL DRYING STATIONS, AND CENTRALIZED WAREHOUSES. THIS SYSTEM SUPPORTS BOTH CONSISTENCY IN THE CUP AND A FAIR, EMPOWERING ENVIRONMENT FOR PRODUCERS.

AT THE CENTER OF THIS COMMUNITY IS DON LINARCO, KNOWN AS DON LINO, WHO COMBINES DEEP AGRICULTURAL KNOWLEDGE WITH A STRONG SPIRIT OF INNOVATION. HE HAS REFINED PRACTICES SUCH AS SELECTIVE HARVESTING, FERMENTATION MANAGEMENT, AND CONTROLLED DRYING, WHILE ALSO MENTORING YOUNGER PRODUCERS AND PROMOTING ENVIRONMENTALLY RESPONSIBLE FARMING.

PROCESS

COFFEE FROM BETANIA BEGINS WITH CAREFUL HAND-PICKING OF ONLY FULLY RIPE CHERRIES. AFTER HARVEST, CHERRIES ARE FLOATED AND SORTED TO REMOVE DEFECTIVE FRUIT BEFORE BEING DEPULPED. THE PARchMENT COFFEE THEN UNDERGOES A 32-HOUR ANAEROBIC FERMENTATION IN SEALED TANKS, ALLOWING MICROORGANISMS TO DEVELOP SWEETNESS AND STRUCTURE WHILE MAINTAINING CLARITY. AFTER FERMENTATION, THE COFFEE IS WASHED AND DRIED SLOWLY ON RAISED BEDS FOR AROUND 25 DAYS UNTIL REACHING 10–11% MOISTURE. FINALLY, THE COFFEE IS STABILIZED AND STORED UNDER CONTROLLED CONDITIONS BEFORE MILLING.