Linarco Rodríguez farms Betania in Palestina, Huila, as part of a 117-strong smallholder network that shares labs, drying facilities and warehousing while working chemical-free with an eye on soil health and traceability.
He's a leader within that group, pushing selective picking, controlled fermentation and careful drying, and mentoring younger growers. For this Gesha lot, cherries are picked at peak ripeness, floated, depulped within hours, then fermented anaerobically for 32 hours in sealed tanks. The parchment is fully washed and slow-dried on raised beds over 20–25 days before resting in GrainPro ahead of export.
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