Colombie - Betania SL-28

Origin: Colombia

Region: Pitalito - Huila

Process: Natural Anaerobic 

Producer: Linarco Rodriguez

Altitude: 2000m

Tasting notes:  Red currant, blackberry, blackcurrant, floral, herbal

* 250g bag of pure delight!

Betania Farm is part of a dynamic network of 117 small producers in southern Huila, a region internationally recognized for its exceptional terroir and commitment to quality. These producers share a common philosophy: cultivating the land with respect for the environment, preserving traditional methods, and prohibiting the use of chemicals harmful to soil health and biodiversity.

Their collective efforts have given rise to a sustainable coffee production model admired throughout Colombia.
The group has invested in shared infrastructure—including a cupping laboratory, professional drying stations, and a centralized warehouse—enabling each producer to improve their coffee quality while ensuring full traceability at every stage.
This collaborative ecosystem not only ensures consistency and excellence in the cup, but also fosters a fair and rewarding environment for the families involved.

At the heart of this community is Don Linarco, affectionately nicknamed “Don Lino.”
He embodies both leadership and humility, combining an in-depth knowledge of agriculture with a constant desire to innovate.

Over the years, he has introduced improvements to selective harvesting, fermentation control, and drying techniques, raising standards throughout the region. His commitment goes beyond the farm: he mentors young producers, encourages environmentally friendly practices, and supports initiatives that strengthen the local community.

Every lot from Betania reflects this spirit of dedication. The care given to cultivation, respect for tradition, and passion for quality shine through in every cup, offering an authentic and expressive representation of Huila's coffee heritage.

1. Selective harvesting
Only perfectly ripe cherries are handpicked to ensure uniformity and a high sugar concentration, essential for achieving a clean natural profile.

2. Flotation and sorting
The cherries undergo flotation to remove lightweight, over-fermented, or defective fruit. Only dense, high-quality cherries proceed to the next stage.

3. Anaerobic fermentation (48 hours)
The cherries are placed in airtight tanks, without oxygen, for 48 hours of anaerobic fermentation.
This controlled environment encourages deeper fruit notes, enhancing sweetness and complexity while preserving the natural clarity of the SL28 variety.

4. Sun-drying on raised beds (20 to 30 days)
The cherries are slowly sun-dried on raised African beds. They are turned frequently to ensure even dehydration and prevent excessive fermentation. This stage develops notes of caramelized sweetness, honey, and dried fruit.

5. Resting / Stabilization (12 to 20 days)
Once the cherries reach a moisture content of 10 to 11%, they are stored in “GrainPro” bags to stabilize the aromas before hulling and export.