Colombia Finca Betania

Producer Linarco Rodriguez Ospina
Farm Finca Betania
Farm 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 Natural
Fermentation 72 hour anaerobic
Drying 24 days on patios

Flavor Blackcurrant, Lemon, Chamomile, Grapefruit, Honey-sweet
Descriptors Coating Mouthfeel, Lingering Sweetness

About this coffee To say we love Linarco’s coffee is an understatement—each cup is vibrant, juicy, and downright delicious. Traditional varietals like Caturra also hold a special place in our hearts, and this natural anaerobic lot from Don Lino brings the best of both worlds together.

Linarco’s family have been farming in the Palestina municipality of Huila Department, Colombia for three generations. Two years ago, we asked Lino to try a natural Caturra process for us. He said that he could do it but suggested that he do a natural anaerobic process since he thought that would result in a more impactful cup profile. The result was a beautiful coffee that showcased everything we love about Caturras. This year we asked Don Lino to make another lot for us and once again he produced a beautiful Caturra that we can’t get enough of.

This lot comes from the El Silencio section of his farm, located just behind and uphill from his house. Hand harvested cherries are sorted and put into 50-gallon drums and sealed for 72 hours of anaerobic fermentation. After, the cherries were placed on patios to dry under shade for 24 days.