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Producer Linarco Rodriguez Ospina
Farm Finca Betania
Section El Silencio
Municipality Palestina
Department Huila
Sun Exposure Mixed Shade
Farm Size 32 hectares with 5 hectares dedicated to native forest
Altitude 1710 masl
Latitude 1.72295
Longitude -76.154115
Variety Caturra
Process Anaerobic Natural
Fermentation 72 hour anaerobic fermentation in cherry submerged in water in sealed barrels
Drying 24-28 days on raised beds
Flavor Honeycomb, Strawberry, Dried Berries, Floral, Pear, Grapefruit
Descriptors Clear and clean flavors, Crisp Acidity
Harvest 2023/24
About this Coffee Since they began to participate in 2018, the Ospina family has earned eight distinct winning lots in the esteemed Cup of Excellence competition. Their expertise in coffee cultivation and processing has enabled them to consistently produce clean, sweet, and flavorful coffees with each harvest. Lino has proudly produced the majority of those winning lots.
The partnership between Idle Hands and Linarco has flourished since Idle Hands was established in 2021. Our ongoing trade, visits and regular messages only continue to strengthen the relationship. On the recent visit, he had asked what we’d like for the upcoming harvest, we queried about getting a straight lot of Caturra. He suggested processing the coffee as a natural. The Caturra variety, a natural mutation of Bourbon originally discovered in Brazil, demonstrates excellent quality potential at high altitudes. At Finca Betania, situated just above 1700 masl, this classic variety truly excels. It delivers a blend of juicy red fruit notes, impressive sweetness, and that signature bright acidity that defines Linarco Rodriguez' coffees.
After picking, the cherries are sorted, cleaned and placed in sealed drums for a 72hr anaerobic fermentation where he monitors for a stable temperature between 16-28 degrees Celsius. After fermentation, the cherries are placed on raised beds, located on the roof of his house, where they are slowly dried for 24-28 days to 10.5%. Coffee is rested in bags to homogenize and stabilize before finally being hulled and prepped for export.
Farm Gate: $4.65 (in parchment) FOB $5.10 EXW $5.86
Milling & Export $0.45
Import, Transportation & Logistics $1.09
Production Cost $5.30
Idle Hands Cost $11.51
Exporter Cafelumbus
Importer Sucafina
Intermediary Idle Hands
Bags Purchased 5x 70kg
Cup Score 87.5
Relationship 3 years
Transactions Multiple, every harvest
The farm gate cost shown is the price Linarco was paid per lb of parchment. The cost of milling was paid to Cafelumbus to prepare the coffee for export and finalize export paperwork from BUENAVENTURA. Sucafina NA imported to OAKLAND, CA and financed the coffee for Idle Hands.
Roaster Loring S35 Kestrel
Color change 6:03 | 325.4°F
First crack 10:06 | 388.4°F
Duration 11:44
Dev. time 1:37
Dev. time ratio 13.8%
Start temp. 400°F
End temp. 409.5°F
We’ve been familiar with Lino’s coffee since 2013/14 and have been fans of his high clarity, fruit forward and wickedly clean coffees for the past decade. Which meant directly sourcing coffee from him when Idle Hands begun was a no brainer; and most recently, Peter spent a good time there with Lino in the second half of 2023 and delivered his mom her winning Cup of Excellence certificate on behalf of ACE. The time he spent there solidified our partnership with him after years of messaging back and forth. Peter and Lino continue to share weekly updates of family, bad domestic beers and the latest hits from Huila. Lino’s coffees continue to be some of the most exciting coffees on the Idle Hands menu every year.