Colombia Linarco Rodriguez

Producer Linarco Rodriguez Ospina
Farm Finca Betania
Section El Bosque
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 Geisha
Process Washed
Fermentation 48 hour anaerobic fermentation in mucilage submerged in water in sealed barrels
Drying 22-24 days on raised beds

Flavor Milk Tea, Jasmine, Bergamot, Orange Blossom, Peach, Marshmallow
Descriptors Elegant, High Clarity, Vibrant

Harvest 2023

About this Coffee Another exciting coffee for the third of many from Linarco Rodriguez Ospina and family for this year. The Ospina family are a coffee producing powerhouse with a number of Cup of Excellence placing coffees under their belts. Señor Lino and family have mastered the art of coffee growing and processing, consistently producing clean, sweet, flavorful coffees every harvest. This is also the first of three small lots of Geisha from Lino this year, this one being an elegant and classic washed lot loaded with bergamot, jasmine, peach you’d expect.

Don Lino’s house sits almost exactly halfway between the lower and upper sections of his farm and is often busy with his sister and aunt cooking food for the farm workers, and his brothers who help with coffee production. Fruit trees surround his house and on the upper section of the farm, at El Silencio, Linarco grows his Geisha plants.

The genetics of this Geisha can be traced back to Panama and it’s clear in the cup the lots produced at Finca Betania is something special. Following his usual practices, the cherries are floated, cleaning them and removing foreign material and underripe cherries, pulped and then placed into sealed barrels for the next 48 hours. The anaerobic fermentation is monitored for temperature and acidity and once ready the coffee is washed clean before sorted via density channels. Sorted parchment makes its way into secondary tanks where the process is repeated to ensure the lots are close to homogenous as possible. The sorted coffees are dried on the roof of Lino’s house for the next 22-24 days, where he has built a series of covered raised beds. The culmination of these efforts rewards us with a staggeringly beautiful coffee.

Our current roasting schedule is Monday through Wednesday and best enjoyed 14 days after roast date.

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.