Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Producer - Linarco Rodriguez
Origin - Colombia
Process - Anaerobic Washed
Varietal - Pink Bourbon
Altitude - 2000 MASL
Flavour Notes - Blood Orange, Cherry, Tiramisu
Best for: Modern Espresso + Filter
roast level: Very Light
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 admired across the country. They have invested in shared infrastructure including cupping laboratories, professional drying stations, and centralized warehouses allowing each producer to improve quality while maintaining full traceability. This cooperative system ensures consistency in the cup while also supporting a fair and empowering environment for the families involved.
At the center of this community is Don Linarco, affectionately known as Don Lino. Known for his humility and leadership, he combines deep agricultural knowledge with a strong spirit of innovation. Over the years he has refined practices such as selective harvesting, fermentation management, and controlled drying, helping raise quality standards across the region. Beyond his own farm, he actively mentors younger producers and promotes environmentally responsible farming within the local community.
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 slowly develop sweetness and structure while maintaining clarity. After fermentation, the coffee is washed and dried slowly on raised beds for about 25 days until it reaches 10–11% moisture. Finally, the coffee is stabilized and stored under controlled conditions before milling and preparation.
Producer - Linarco Rodriguez
Origin - Colombia
Process - Anaerobic Washed
Varietal - Pink Bourbon
Altitude - 2000 MASL
Flavour Notes - Blood Orange, Cherry, Tiramisu
Best for: Modern Espresso + Filter
roast level: Very Light
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 admired across the country. They have invested in shared infrastructure including cupping laboratories, professional drying stations, and centralized warehouses allowing each producer to improve quality while maintaining full traceability. This cooperative system ensures consistency in the cup while also supporting a fair and empowering environment for the families involved.
At the center of this community is Don Linarco, affectionately known as Don Lino. Known for his humility and leadership, he combines deep agricultural knowledge with a strong spirit of innovation. Over the years he has refined practices such as selective harvesting, fermentation management, and controlled drying, helping raise quality standards across the region. Beyond his own farm, he actively mentors younger producers and promotes environmentally responsible farming within the local community.
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 slowly develop sweetness and structure while maintaining clarity. After fermentation, the coffee is washed and dried slowly on raised beds for about 25 days until it reaches 10–11% moisture. Finally, the coffee is stabilized and stored under controlled conditions before milling and preparation.
