Pink Lemonade, Colombia, Betania, Linarco Rodriguez, 36 hr Anoxic Washed Pink Bourbon

Tasting notes

In the roaster’s words

A suuuper crisp and citrusy pink bourbon from Linarco Rodriguez’s coffees aka “Don Lin”. We love Don Lin and we love pink bourbons, so it only makes sense for us to buy this coffee. Expect citrusy, lemoney notes with lemongrass florals on the front, brown sugar sweetness in the middle and a lovely cacao nibs finish. An excellent reminder that Colombian coffee is as much about super clean, terroir-focused coffees as much as it is crazy processes. This lot has undergone a 36hr anaerobic fermentation after depulping, but Linarco's fermentations are more to softly develop aromatic complexity rather than creating any sort of funky/super fruity notes which are preserved with a 25 day drying period to protect those acid compounds they've worked hard to develop. Great for batch, guest espresso and for a entry level pour over option too. About the Producer: Linarco is one of Julien from Cata's favourite producers. "Linarco is the goat" he says, known for a down-to-earth personality and humility regarding his skills as a producer and manager of over 100 smallholders that he's helped achieve a higher quality of coffee year on year. We've enjoyed Linarco's coffees so much this year and we aren't surprised Cata have a soft spot for him. A firm roastery favourite. Tasting notes: Lemon, Orange, Lemongrass, Brown Sugar, Cacao Nibs Producer: Betania, Linarco Rodriguez, Palestina, Colombia Elevation: 2000masl Process Details: 1. Selective Harvesting Only fully ripe cherries are handpicked to ensure uniform sugar levels and optimal flavor development. This first step is essential for achieving a clean, high-quality washed profile. 2. Floating & Sorting The cherries are placed in water to remove under-ripe or damaged fruits. Only dense, healthy cherries proceed to the next stage, guaranteeing a pristine raw material. 3. Depulping The cherries are depulped in controlled tanks to separate the skin and most of the fruit mucilage, preparing the beans for fermentation. 4. Anaerobic Fermentation – 32 Hours The mucilage-covered parchment is placed inside sealed fermentation tanks for 32 hours of anaerobic fermentation.This oxygen-free environment allows microorganisms to work slowly and uniformly, enhancing sweetness and structure without creating overpowering notes. The goal is balance, clarity and a refined aromatic profile. 5. Slow Drying – 25 Days After fermentation, the coffee is washed and transferred to raised drying beds. Drying lasts 25 days, allowing the beans to reach 10–

Notes

Title states 36 hr anoxic washed, while process details state 32 hours anaerobic fermentation and 25 days drying.