Colombia Linarco Rodríguez
Growing with coconut coir
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Cupping NOTES 

Coconut, peach, floral. Sweet acidity and light body.

Teresa de Jesús is a traditional coffee producer who inherited the Farm her father in Palestina, Huila. Today she works with her son, Linarco, who decided to implement new processing techniques to improve the quality of their coffees. They grow Tabi, Gesha, Caturra, and Pink Bourbon on their Farm , 7 of which are dedicated to coffee production. Teresa notes that a key factor in producing exceptional coffees year after year is cherry selection, a rigorous process that allows them to be as consistent as possible. For Linarco, his mother comes first. Linarco also produces coffees with more intense fermentation, such as his Castillo and Ombligon; more delicate varieties, such as low-fermentation Gesha; and finally a line of co-fermented coffees, such as his coconut or piña colada. Currently, Linarco has three farms: Betania, Los Cedros, and El Diviso, each with its own unique climatic conditions. At Los Cedros, you can appreciate his Pink Bourbon production, while at El Diviso, the first production of SL28 has just begun, and it’s already delicious. Finally, at Farm , where his family produces classic varieties such as Caturra, Tabi, and Pink Bourbon Washed, Linarco focuses on a light fermentation style that allows the delicate floral and stone fruit characteristics of this Variety .

1. Only the ripest coffee cherries are carefully selected. They are then subjected to a flotation process to remove impurities such as dry beans, leaves, and other debris. The result is a selection of clean, high-quality coffee cherries, ready for the next stage.
2. The beans are placed in completely sealed barrels for a controlled anaerobic fermentation that lasts 72 hours. This process is key to developing complex flavors and more fruity aromas. During fermentation, a special infusion of coconut oil, yeast, and natural coffee must in panela honey is added, giving it a unique profile. The mixture is applied at a precise temperature of 32 degrees, ensuring that the microorganisms in the cherry remain active, contributing to the coffee’s intensity. At this stage, a controlled thermal shock is applied to the coffee mass, triggering a gradual maceration that enhances the body and balance in the cup.
3. The ambient temperature averages between 16 and 28 degrees and is adjusted for each batch, allowing us to bring out the best qualities of the beans.
4. After 72 hours of anaerobic fermentation, the coffee cherries undergo a slow, natural drying process with their husks intact, lasting between 24 and 28 days, depending on sunlight conditions, without exceeding temperatures of 38 degrees. This extended drying process ensures the coffee’s stability, while the moisture content is carefully monitored to ensure the beans reach their optimal level of dryness.
5. Once dried, the beans are packed into bags and jute sacks to rest for 17 days, allowing the flavors to settle and reach their full potential. This process is essential to ensure that the coffee you receive retains its freshness and quality for an extended period.