Linarco Rodriguez is becoming something of a coffee celebrity in his hometown of Palestina and the Colombian coffee region of Huila. He’s taken his family’s vast experience and knowledge of coffee and truly made it his own, producing experimental lots of outstanding quality that are sought out by roasters worldwide.

These Pink Bourbon coffee beans, roasted by Kobean, come from Linarco’s plot on his family farm Finca Betania. They’ve undergone meticulous processing that perfectly balances sweetness and acidity, clarity and complexity in the final cup. The handpicked Pink Bourbon microlot was first floated to remove defective cherries and debris. They were then pulped and left in open tanks for an aerobic fermentation at a carefully monitored 15 degrees. After 48 hours, the fermentation is stopped and the coffee is washed then transferred to driers for 25 days.

Every second is worth it for a coffee that is bursting with blood orange and grapefruit and sweet floral aroma when made with hand brewing methods.