Colombia Linarco Rodriguez Pink Bourbon

This coffee comes to us from Linarco Rodríguez Ospina, a third-generation coffee producer from the municipality of Palestina, located in southern Huila. He grows the Pink Bourbon variety at his two farms, Los Cedros and El Diviso, which are in the rural township of El Silencio and 1780 meters above sea level. Linarco is known for his meticulous approach to coffee production. His exacting focus led him to experiment with new processing techniques and varietals to achieve clean and complex flavor profiles.

Linarco and his team hand-pick the ripest coffee cherries. The cherries are then submerged and floated in clean water to remove debris and underripe fruit. The coffee is then placed in sealed buckets for an “anaerobic” fermentation stage of 72 hours. The cherry is then rinsed and placed on drying beds in a parabolic greenhouse-style dryer until the coffee reaches 10-11% moisture.

Y’all - this coffee is a banger. We just finished cupping it, and I’m already writing this entry. We typically have a sourcing line-up we follow, and technically, we did not need another coffee, but this one was too dang good to pass up. We love it because even though it’s an anaerobic, it just tastes like a really, really good natural. It’s like the ripest, sweetest strawberries took a bath in strawberry yogurt and honey. Now, if that doesn’t have you mashing the add to cart button, we don’t know what will.