Colombia Linarco Rodriguez

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 Bourbon Rayado (“Striped Bourbon”)
Process Washed Anaerobic
Fermentation 60 hour anaerobic fermentation submerged in water in sealed barrels
Drying 26-28 days on raised beds

Flavor Apricot, Strawberry, Dried Mango, Orange
Descriptors Sweet Orange Fruits and Flavors, Sparkling Acidity, Clean

Harvest Late 2023/24

About this Coffee Another standout from our friend and producer Linarco Rodriquez Ospina – this time a unique coffee that is just coming onto the world stage. Bourbon Rayado – or “Striped Bourbon” – is a naturally occurring mutation of the Bourbon Rosado – or “Pink Bourbon” – variety currently only known to be found in Huila. At first it was thought to be a mutation of a cross between Red and Yellow Bourbon, but is now recognized as a mutation of Bourbon Rosado, an Ethiopian landrace variety. Typically, Linarco picks and processes this mutation along with his regular Bourbon Rosado, and when we were last visiting him and he showed us the cherries, we asked if he could possibly keep it separate so that we could taste just the striped mutation. He said he could, and we guaranteed to buy the whole separate lot to ensure he took no risks.

We are really excited to offer this highly unique coffee, as not only does it taste outstanding, but also because it provides a unique opportunity for coffee lovers to try a unique mutation outside of a blended lot.

Lino practices selective picking of the cherries, visually exhibiting the mutation from his Bourbon Rosado plants, before being sorted, pulped and placed into sealed barrels for 60hrs. The coffee is washed clean and placed on raised beds for 26-28 days for drying before being placed into grainpro bags and stored in his warehouse for 20 days for the lot to homogenize and stabilize moisture before milling and export.

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.