Linarco Rodriguez

From Finca Betania in Huila, Colombia, this geisha was processed using the white honey method—ripe cherries floated and depulped, then given 48 hours of aerobic oxidation before rinsing with partial mucilage retention. The result is clean and fruit-forward: apricot and peach fruit leather dominate, with subtle strawberry and jasmine complexity. Linarco Rodriguez, a Cup of Excellence winner, brings decades of farming expertise across five properties; this lot dried on raised beds for 12 days before expert milling, delivering a straightforward, well-executed coffee that showcases what proper processing can achieve.