Linarco Rodriguez - (48hr Aerobic Washed Pink Bourbon) SCA: 87

Linarco Rodriguez - (48hr Aerobic Washed Pink Bourbon) SCA: 87

£16.00
£16.00
Tax included.

Origin: Colombia 

Farm: Central De Beneficio

Varietal: Pink Bourbon

Altitude: 1710 MASL

Certification: Micro-Lot

Process: 48hr Aerobic Washed

Cup Score: 87

Blood Orange, Grapefruit & Sweet Florals

The quality of the Pink Bourbon lots from Huila this season have been outstanding - this is the pick of the bunch. 

Our 2nd showcase of fantastic coffee from Lincarco Rodriguez in 2025 is one of the best short ferm/ washed lots we’ve ever roasted; compounded with meticulous processing and sorting this coffee offers so much in, clean, buttery and vibrant sweetness - roasted for filter.

Farm

The farm has been with us for approximately 60 years, passing from our grandparents to our parents and now to us. The farm also has varieties such as Caturra, Tabi, Pink Bourbon, Geisha, SL 28. 

We are a family-owned company, consisting of 7 siblings, each of whom has a cultivated area of coffee. On the farm, we have a communal wet meal and drying facility where we carry out processes such as washed, honey, and natural with extended fermentation.

Producer

Linarco Rodriguez is something of a celebrity in Huila and his hometown Palestina. 

Growing up amongst a family entwined in the coffee industry, he learnt all the tricks & trades of production and is now producing exceptional coffee himself.

The family farm is split among the 7 siblings, all having their own cultivated area of coffee with a communal wet mill and drying facility for processing. 

Process

  1. The fermentation temperatures range from 14 degrees to 24 degrees Celsius, and in drying, temperatures range from 18 to 22 degrees Celsius in plastic dryers and marquees (Elvas). These coffee lots were harvested at the end of December, the Pink Bourbon

  2. The process of washed Pink Bourbon coffee was excellent. We conducted meticulous harvesting, selecting only ripe cherries.

  3. Then, the cherries were floated to remove the dry beans, leaves, and impurities.

  4. Subsequently, they were pulped and left in tanks for 48 hours with open fermentation, at temperatures around 15 degrees Celsius. After washing, the coffee was transferred to dryers for 25 days.

  5. Then, it was packed in bags and tarpaulins and allowed to stabilise for 12 days before sending samples to our customers.

 

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