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Producer Linarco Rodriguez Ospina
Farm Finca Betania; 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 Purple Tabi
Process Washed
Fermentation 36 hours submerged in water, then double washed
Drying 22-24 days on raised beds
Flavor Blackcurrant, Black Cherry, Grapefruit, Underlying Violets
Descriptors Juicy, Very Balanced
Harvest 2024
About this Coffee We are honored to be able to showcase Linarco’s coffees on an almost year-round basis, having partnered with him since the beginning of Idle Hands.
Linarco mainly grows outstanding Bourbon Rosada (Pink Bourbon) and Geisha varietals, but also has sections of Caturra, Tabi, and SL28 on his farm. Having placed in the prestigious Cup of Excellence competition five times out of the last five years, he and his family have mastered the art of coffee growing and processing, consistently producing clean, sweet, flavorful coffees harvest after harvest.
This lot of Tabi has a particularly purple hue to it when ripe, Lino visually identifies it and recently separated it from his usual Tabi lots and gracefully offered it to us. Grown on the El Silencio section of his farm, ripe cherries are harvested, sorted and pulped before fermentation. Afterwards the coffee goes through a “double washing” process before being placed on raised beds for 22-24 days to dry. Finally the dried coffee is put into bags and left to allow for the moisture content to stabilize for 15 days before being taken to Linarco’s warehouse in Palestina, where it is ready for milling and export.
Green Cost $4.65 Farmgate (Parchment) | $5.10 FOB
Transportation, Financing & Logistics $1.65
Production Cost $5.80
Idle Hands Cost $12.55
Exporter Sustainable Harvest
Importer Sustainable Harvest
Intermediary Idle Hands Roasting Co.
Bags Purchased 5x 70kg - entire lot
Cup Score 87.0
The farm gate cost shown is the price Linarco was paid per lb green coffee. The milling and export preparation, along with financing, and import logistics was taken care of by Sustainable Harvest. The coffee shipped from BUENAVENTURA and arrived to the Annex in Oakland, CA.
Roaster Loring S35 Kestrel
Color change 6:02 | 328°F
First crack 9:55 | 387°F
Duration 11:53
Dev. time 1:58
Dev. time ratio 16%
Start temp. 380°F
End temp. 412°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.