Colombia Linarco Rodriguez

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 1830 masl
Latitude 1.72295
Longitude -76.154115

Variety Bourbon Rosado
Process Honey
Fermentation Dry, 48 hours
Drying 22-24 days on raised beds

Flavor Honey, Blackberry, Watermelon, Starfruit
Descriptors Juicy, Sticky Sweetness, Lingering

Harvest 2025

About This Coffee We pretty much have coffees from Linarco on our menu year-round thanks to the strong relationship we have with him and the Rodríguez Ospina family. As a master of growing and processing, Linarco continues to produce award-winning coffees like the one here. Half of this lot was awarded 4th place in the Best of Huila competition, while we purchased the other half. Since his full lot exceeded the competition size limit, Linarco set aside half to sell outside the auction.

The La Mejor Taza competitions were introduced as a replacement for the Cup of Excellence in late 2024. La Asociación Colombiana para la Excelencia del Café (ASECC, or the Colombian Association for Coffee Excellence) organized "Best of" competitions in each major coffee-producing region of Colombia: Nariño, Tolima, Cauca, and Huila (Peter even served as a judge at the Best of Tolima competition). Over 170 of the top producers in Huila submitted their coffees, and as in a Cup of Excellence event, the top 30 advanced to auction. Linarco submitted three lots and came away winning First, Fourth, and Eighth place.

This lot of Bourbon Rosado comes from the upper reaches of the El Silencio plot at Finca Betania; only the Piedra Grande plot is higher in altitude. Ripe cherries were picked and carried down to Linarco’s house, where he floated them to remove any defects via density sorting. The sorted cherries were pulped and fermented for 48 hours in tanks before being moved to raised beds for 24 days of drying. The extended drying time is due to the mucilage still intact on the seed, which is later removed during the milling stage.