Colombia • Betania • Bourbon Chiroso • Anaerobic Washed

TRACEABILITY

This lovely Bourbon-Chiroso variety was grown by Linarco Rodríguez on his family farm, Betania, in Palestina, Huila, Colombia. The farm is operated by him and his six siblings, who inherited it from their parents and grandparents before them. Linarco is dedicated to experimenting with different processes and varietals to add more value to specialty coffee. This lot is a beautiful representation of the work that he’s done.

We purchased this coffee from Cumbres, a Colombian exporter and owner of six farms that excell in producing high-end specialty coffees. The farmgate price (the price/lb paid to the producer) that Cumbres paid the Rodríguez family is very respectable, and the markup that we paid to Cumbres was small, comforting us that Cumbres cares for their producers and keeping good coffee going.

PROCESSING IN DEPTH

After harvest, the Bourbon-Chiroso cherries are float-sorted to remove defects. They are then depulped, and the resulting seeds are anaerobically fermented for 72 to 90 hours before finally being washed of their mucilage and sun-dried on covered patios for approximately 12 days. .

AGRICULTURE INFO

Produced by the Rodríguez family at Betania, in Palestina, Huila, Colombia.

A washed process, fermented for 72 to 90 hours in mucilage.

Solely a Bourbon-Chiroso varietal.

Grown at an altitude of 1800 Meters (5905 Feet).

Harvested April - June 2025.

FLAVOR PROFILE

Conveyed broadly on the bag as “Strawberry Bubblegum, Expressive & Delicate “