Colombia Linarco Rodriguez Pink Bourbon Anaerobic Natural

Tasting notes

In the roaster’s words

Origin: Huila, Colombia Producer: Linarco Rodriguez Farm: Betania Farm Processing: Anaerobic Natural Varietal: Pink Bourbon Altitude: 2000m Flavour: Pineapple, Golden Kiwi, Cola, Tropical - About this coffee : Only fully ripe cherries are hand-selected before flotation removes less dense and defective fruit. The cherries undergo 72 hours of anaerobic fermentation in sealed barrels, developing sweetness and tropical fruit character. During fermentation,it is blended with yeast, coffee must and panela honey and is introduced at 32°C, creating a gentle thermal shock that encourages deeper flavour development and maceration. The coffee is then naturally dried on raised beds for 24–28 days, followed by a 17-day resting period before milling. This carefully controlled process creates a vibrant cup with bright tropical fruit, creamy sweetness and refined herbal complexity. - About Farm Betania & Linarco Rodriguez: Betania Farm is part of a network of 117 smallholder producers in southern Huila, Colombia, united by a commitment to sustainable farming, quality and respect for the land. Through shared infrastructure, including cupping laboratories and professional drying stations, producers are able to improve quality while maintaining traceability. At the heart of the community is Don Linarco, or “Don Lino,” whose knowledge and passion for innovation have helped raise standards in harvesting, fermentation and drying. Every coffee from Betania reflects this collective dedication, offering an expressive representation of Huila’s terroir and coffee heritage. .

Notes

Farm: Betania Farm. Cherries undergo 72 hours anaerobic fermentation in sealed barrels with yeast, coffee must and panela honey introduced at 32°C, then dried on raised beds for 24–28 days and rested for 17 days before milling.