Betania Farm, Pereira, Colombia 

This coffee comes from Betania farm, from producers  Linarco Rodriguez, and features the exceptional SL28 variety. The coffee is connected to the coffee-growing communities of Colombia’s Huila region, where high-altitude cultivation, careful harvesting, and a strong focus on quality contribute to distinctive and expressive coffees.

At the heart of this production is Linarco Rodriguez, affectionately known as “Don Lino”. A respected producer with deep agricultural knowledge, Linarco combines traditional farming practices with a constant drive for innovation. His work focuses on improving selective harvesting, fermentation control, and drying techniques while maintaining respect for the land and the coffee-growing traditions of the region.

The wider producer community consists of 117 smallholder farmers who share a commitment to sustainable cultivation, protecting soil health and biodiversity while preserving traditional methods. They have invested collectively in infrastructure including a cupping laboratory, professional drying stations, and centralised warehouses, allowing producers to improve quality while maintaining traceability throughout the process.

This collaborative approach, combined with careful attention to the SL28 variety, results in a coffee with a bright and elegant profile, expressing vineyard peach, orange blossom and tangerine, supported by lively acidity and a smooth, clean body.

Fermentation & Processing:

Washed, Controlled Anaerobic Fermentation

Only perfectly ripe cherries are selectively handpicked to ensure consistent sweetness and optimal cup quality. After harvesting, the cherries undergo flotation and cleaning, where they are submerged in water to remove low-density or damaged fruit, leaves, and other impurities.

The cherries are then depulped within hours of harvest, using clean tanks to remove the outer skin while preserving the mucilage surrounding the coffee seed. The parchment then undergoes 32 hours of controlled anaerobic fermentation in sealed tanks. During this stage, the sugars in the mucilage break down gradually, helping to enhance the coffee’s clarity, sweetness, and citrus expression.

After fermentation, the parchment is thoroughly washed with clean water to remove the remaining mucilage, creating the clean and crisp character associated with washed coffees. The coffee is then sun-dried on raised beds for 20–25 days, with the parchment regularly turned to ensure even dehydration. Drying continues until the coffee reaches a target moisture content of approximately 10–11%.