Colombia Finca Betania

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 Bourbon Rosada
Process Double Washed
Fermentation 48 hours submerged in water
Drying 24 days on raised beds

Flavor Honey, Blood Orange, Melon, Floral, Hibiscus, Lychee
Descriptors Candy-like Sweetness, Bright, Lingering

About This Coffee Our relationship with Linarco Rodriguez Ospina has been built over years of visits to his farm in Palestina, Huila, where we have gotten to know his family, his ideas around farming and processing, as well as following the experiments that continue to shape his approach to coffee. Each time we return to Finca Betania, Linarco has something exciting to show us. This lot is a particularly meaningful step in that relationship: a plot of Bourbon Rosada planted specifically for Idle Hands.

The plot sits in the El Silencio section of the farm, a few hundred meters above Linarco’s house. It holds 4,000 Bourbon Rosada plants, which he planted 3 years ago with this collaboration in mind. It’s an expression of the trust and friendship we’ve developed over the years, and we’re thrilled to share the first chapter of what we hope will be a long relationship with this special piece of land.

Set among the hills and varied landscapes of southern Huila, Finca Betania is home to a range of varietals growing alongside fruit trees, false banana, bamboo, and white pine. He is a dedicated steward of the land and an advocate for other coffee-growing families in Palestina, helping connect the next generation of producers with the specialty market. His curiosity, generosity, and commitment to quality are a big part of what makes working with him so rewarding.

Bourbon Rosada is a varietal we’ve been excited to explore with Linarco, and this washed lot offers another perspective on its dynamic range. Ripe cherries were harvested and carried down from El Silencio to the wet mill beside his house, where they were floated and then pulped. The pulped coffee went through 48hr of fermentation in open tanks where water continued breaking down the remaining mucilage. It was then washed clean, and then dried for 24 days on raised beds. The dried parchment was then stored in bags for 10 days to stabilize before moving to Linarco’s warehouse to await milling and export.