Colombia Finca Betania

Producer Linarco Rodriguez Ospina
Farm Finca Betania
Farm Section El Silencio
Municipality Palestina
Department Huila

Sun Exposure Mixed Shade; native and fruit trees
Farm Size 32 hectares with 5 hectares dedicated to native forest
Altitude 1800 masl
Latitude 1.72295
Longitude -76.154115

Variety Bourbon Rosado
Process Honey
Fermentation Sequential: 36 hours anaerobic, submerged in whole cherry, 36 hours submerged after pulping
Drying 23 days on raised beds under cover

About This Coffee This standout Bourbon Rosado from Don Lino showcases why coffees from Palestina, Huila continue to earn so much attention. A longtime favorite on our menu, Linarco has built a reputation for producing exceptional Bourbon Rosado lots across every processing style — washed, natural, and now honey. His dedication to quality has even inspired an annual community competition in Palestina, where local producers share processing techniques and compete for the region’s top Bourbon Rosado prize, helping elevate both cup quality and recognition for local farmers.

While honey-processed coffees from Linarco are still relatively rare, his recent work with the method has been extraordinary. After mastering the process in 2024, he earned both 1st and 4th place in the Best of Huila competition.

Harvested cherries are sorted before being sealed in 55-gallon drums for 36 hours. Cherries are then pulped and returned to clean drums and submerged for another 36 hours. Finally, the coffee was washed just once – retaining the residual mucilage – and transferred to drying beds on the roof of Linarco’s house to dry for approximately 23 days before being taken to his warehouse to wait for export.