Mosto & Panela Honey Fermented Pink Bourbon By Linarco Rodriguez - Colombia

Taste Profile

This coffee delivers an exotic experience with a nuanced aroma of cocoa and honey sweetness. Exotic fruit and panela honey notes carry through from start to finish, layered with tropical fruit nuances and a silky texture.

Origin Details

• Country: Colombia

• Region: Huila

• Producer: Linarco Rodriguez

• Farm: Finca Betania

• Altitude: 1600 m

• Varietal: Pink Bourbon

• Fermentation: 72h Anaerobic Mosto & Panela Honey

• Process: Thermal Shock Natural

Processing Method

1. Selection & Flotation: Only the ripest cherries are selected, followed by a flotation process to remove any impurities such as dried beans and debris, ensuring a clean and high-quality starting point.

2. Fermentation: The cherries undergo a 72-hour anaerobic fermentation in sealed barrels. A special infusion of coconut oil, yeast, and natural coffee mosto in panela honey is applied at 32°C, maintaining active microorganisms and enhancing the coffee’s complexity.

3. Thermal Shock: A controlled thermal shock is introduced, gradually macerating the coffee mass to enhance body and balance. The ambient temperature is adjusted between 16°C and 28°C depending on the batch.

4. Drying: A slow drying process of 24-28 days ensures coffee stability. Humidity levels are carefully monitored for optimal preservation.

5. Stabilization: The beans are packed and stabilized for 17 days, allowing flavors to fully develop before reaching the final customer.

Producer Story

Linarco Rodriguez is well known in Huila, especially in his hometown Palestina. Coming from a coffee-producing family, he learned the craft early on and is now producing outstanding coffees.

His mother, Teresa de Jesus, inherited their farm in Palestina and has worked alongside Linarco to elevate their coffee quality. They cultivate Tabi, Gesha, Caturra, and Pink Bourbon on their 32-hectare farm, with seven hectares dedicated to coffee. Their commitment to strict cherry selection ensures consistent excellence year after year.

Linarco is deeply devoted to his family and values quality above all else. His dedication is evident in the exceptional profiles he develops, particularly his Bourbon Panela, known for its remarkable sweetness. In addition to this classic, he produces a range of coffees, from heavily fermented varieties like Castillo and Ombligon to more delicate Geshas with minimal fermentation, and innovative co-fermented coffees like his coconut-infused and piña colada-style offerings.

Today, Linarco manages three farms: Betania, Los Cedros, and El Diviso. Each has unique climatic conditions that shape the flavor of the coffee. Los Cedros is known for Pink Bourbon, while El Diviso has just started producing SL28. Meanwhile, Finca Betania continues the family's tradition of cultivating Caturra and Tabi.

This Mosto & Panela Honey Fermented Pink Bourbon is a testament to Linarco’s commitment to innovation and excellence, offering a rich and layered sensory experience.

Always fresh: This item contains 100 grams of whole beans, roasted, packed, and shipped on demand for maximum freshness.