Don Lino · Colombia · SL28 · Washed

No more secrets! Our contribution to the Mystery Coffee League 2026 comes from none other than Linarco Rodriguez. Gooseberry and tangerine, a light hoppy note, Sauvignon Blanc on the finish. An SL28 that shows exactly why Linarco Rodriguez has the name he does in Huila.

About the Farm

Betania is located in southern Huila and is part of a network of 117 smallholder producers working under a shared philosophy: traditional methods, no chemical use, full focus on soil health and biodiversity. The group has invested in shared infrastructure — their own cupping lab, professional drying beds, and central warehouses. This way, each family can elevate the quality of their lot without losing traceability.

At the heart of this community stands Don Linarco Rodríguez, known to everyone as “Don Lino.” Over the years he has shaped the standards for selective harvesting, fermentation control, and drying in the region, mentors young producers, and drives ecologically responsible practices forward. His influence reaches far beyond his own farm.

Cultivation & Harvest

Selective hand-picking — only fully ripe cherries. Right after harvest comes floating in clean water to sort out light or damaged cherries, leaves, and impurities. The cherries are then depulped within a few hours.

Processing

After depulping, the parchment goes into sealed tanks for 32 hours of controlled anaerobic fermentation. The slow breakdown of sugars in the mucilage brings clarity, citrus expression, and sweetness. The coffee is then thoroughly washed until no mucilage remains on the parchment. Drying takes 20 to 25 days on African raised beds under the sun, turned regularly, until a residual moisture of 10 to 11% is reached. Before milling, the coffee rests in Grain-Pro bags to stabilize.