Colombia Linarco Rodriguez
Culturing with coco
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CUPPING NOTES

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

Teresa de Jesús is a traditional coffee producer who inherited her father’s farm in Palestina, Huila. Today, she works with Linarco, her son, who decided to implement new processing techniques to improve the quality of his coffees. They grow Tabi, Gesha, Caturra, and Pink Bourbon on their 32-hectare farm, 7 of which are dedicated to coffee production. Teresa comments that a key factor in producing exceptional coffees year after year is cherry selection, a strict process that allows them to be as consistent as possible. For Linarco, her mother comes first.
Linarco also produces more intensely fermented coffees, such as their Castillo and Ombligon; more delicate varieties, such as the bottom-fermented Gesha; and finally a line of co-fermented coffees, such as their Coco or Piña Colada. Linarco currently has three farms: Betania, Los Cedros, and El Diviso, each with its own unique climatic conditions. At Los Cedros, you can appreciate their rosé bourbon production, while at El Diviso, they have just begun their first production of SL28, which is already delicious. Finally, there is Finca Betania, where their family produces classic varieties such as Caturra and Tabi. For their washed rosé bourbon, Linarco focuses on a light fermentation style that allows the delicate floral and stone fruit characteristics of this variety to shine.

1. Only the ripest grains are carefully selected. This is followed by a flotation process to remove impurities such as dry grains, leaves, and other residues. The result is a clean, high-quality base, ready for the next stage.
2. The grains are placed in completely sealed barrels for a controlled anaerobic fermentation lasting 72 hours. This process is key to developing complex flavors. During fermentation, a special infusion of coconut oil, yeast, and natural coffee must is applied in panela honey, giving it a unique profile. The blend is applied at a precise temperature of 32 degrees Celsius, ensuring that the cherry’s microorganisms remain active, contributing to the coffee’s intensity.
3. At this stage, a controlled thermal shock is applied to the coffee mass, triggering a gradual maceration that improves body and balance in the cup. The ambient temperature, between 16 and 28 degrees Celsius, is adjusted for each batch, allowing the beans’ best characteristics to be captured.
4. The beans undergo a slow drying process, lasting between 24 and 28 days, depending on sunlight conditions. This prolonged drying process ensures the coffee’s stability, while relative humidity is carefully monitored to ensure the beans are at their optimal level upon receipt.
5. Once dried, the beans are packed in bags and stabilized for 17 days, allowing the flavors to settle and reach their full potential. This process is essential to ensuring that the coffee you receive maintains its freshness and quality for an extended period.