Colombia — Linarco Rodriguez, Gesha - Honey

Linarco Rodriguez and his family have farmed the slopes of Palestina, Huila across three generations. At 1,710 metres, their land sits in some of southwest Colombia's most fertile and biodiverse terrain — the kind of conditions that don't happen by accident; they're built over time.

The family operates a communal wet mill where processing is centralised and controlled. Each lot goes through a 48-hour open fermentation, then a slow 25-day dry under cover before a final 12-day rest to stabilise.

Excellent harvesting of only ripe beans, followed by floating to remove dry beans, fermentation in a cherry for 24 hours, and then pulping and placement in drums for 48 hours of oxidation with anaerobic fermentation.

A single wash is performed, and the beans are then placed in a drying room for approximately 22 days, until they reach a moisture content between 10 and 11%. Afterward, they are packed in bags and left to stabilize for about 20 days before being moved to the warehouse.

Roasters Note:

I first discovered about Lino Rodriguez through Christopher Feran. Lino has been touch with me since March of 2024 and we tried a few attempts and could not bring in his coffee for some or the other reason to Singapore. As for me, I like to bet on producers who'll be in touch and but also will push the boundaries around their produce.

This year in 2026 it so happened I asked him where he was with his produce and placed an order. Our dear friend David in colombia allowed us to ship Lino and a few other coffees on a combined shipment and made it happen.

We first represented his Honey Gesha and Pink Bourbon at World of Coffee in Bangkok. After a stellar response I was pleased with how people loved the coffee and 8/10 folks who tasted a sip of this coffee, purchased a bag of beans. We ran out of all his beans on day 2.

I often say that sometimes purchasing a coffee and forming these relationships are a game of chance. Once again we ended up purchasing a reserved quantity of these beans and by the time I went back to Lino he was sold out of these batches. Next year, we might be purchasing 3x of what we did for this year.