Colombia, Finca Betania, Natural

Linarco Rodriguez and Finca Betania are part of a producers collective Tierra Diversidad in Palestina, Huila which groups 117 smallholder producers. Through Rodriguez’, the leader, and other’s efforts and innovations they collectively lifted the community’s production and processing to a higher level. The cooperative shares various premises, such as a cupping lab, drying stations and a central warehouse, allowing every producer to bring out the best in each lot whilst maintaining full traceability and thus personal and collective recognition. This lot, consisting of Castillo and Colombia, was grown at 2000 masl, on Finca Betania and cherries were carefully hand-picked. The finest cherries were then floated in cold water and thereupon fermented anaerobically in sealed tanks for 48 hours. Finally the cherries were laid out to dry on raised beds in the sun for about 20 to 28 days and rested in GrainPro bags for another 15 days to stabilize before milling. We first discovered Linarco’s coffee last year and fell for his clean, consistent cup profiles. This naturally processed lot is surprisingly yet remarkably clean and showcases the true feel and expertise of the producer.

This coffee was sourced through our importing partner CATA Export.

This natural-processed lot from MOK Coffee showcases the Castillo and Colombia varietals grown at Finca Betania in Palestina, Huila. Producer Linarco Rodriguez cultivates these coffees at 2000 masl in a region known for its volcanic soils and consistent climate. The natural process allows the fruit to remain in contact with the bean during drying, a method that typically emphasizes sweetness and body. Both Castillo and Colombia varietals are widely planted in Colombia for their disease resistance and productivity, offering a foundation for the sensory complexity that emerges from careful fermentation and drying.