Colombia Finca Betania

Producer Linarco Rodriguez Ospina
Farm Finca Betania; Piedra Grande
Municipality Palestina
Department Huila

Sun Exposure Mixed Shade
Farm Size 32ha, with 5ha dedicated to native forest
Altitude 1900 masl
Latitude 1.72295
Longitude -76.154115

Variety Geisha
Process Honey
Fermentation Sequential Anaerobic; 24hr dry before pulping, and 48hr dry after pulping
Drying 22 days on covered patios

Harvest Year 2025

Flavor Blackcurrant, Blood Orange, Peach, Grapefruit, Floral
Descriptors Juicy Acidity, Sweet Finish, Syrupy

About this coffee Another stunning coffee from Don Lino, this time using a version of the Honey Processing Method. Although we regularly feature coffees from Linarco on our menu, this is only the second honey processed coffee we have offered – not because we don’t love honeys, but because Linarco has only been experimenting with this processing method for a short while now. In 2024 Linarco mastered the process and won 1st place and 4th place in the Best of Huila competition. We recently offered his 4th place Honey Bourbon Rosado, which sold out incredibly fast, but could not secure any of his 1st place Honey Geisha. So, we inquired about the possibility of him repeating the process with the guarantee of us purchasing the entire lot, which he happily did.

This Geisha comes from the Piedra Grande lot at Finca Betania, which sits at the top of the farm, at 1900m. To get there, you follow a small two track path from the back of his house up through lush coffee and fruit trees, reaching a high point with expansive views of Linarco’s farm and the greater Palestina area. Here the Geisha plants thrive under mixed shade on steep northeast facing slopes.

For this coffee, Lino sorts the harvested cherries at his wet mill at the farm before sealing them in barrels for 24hrs without water, keeping the overall temperature just a little higher. This gives the fermentation a good kickstart because the cherry is still whole, which means lots of sugar in the fruit. Once this first step is finished, he then pulps the cherries, leaving just the mucilage behind. The pulped coffee is then returned to clean drums and sealed for the next 48hrs of fermentation before a quick rinse and then spreading the cherries on covered patios for the following 22 days. Once dry, the coffee was moved to his warehouse in Palestina until it was time for milling and export.