About this Coffee

The farm has been with Linarco Rodriguez for approximately 60 years, passing from grandparents to parents and now to Linarco. The farm has varieties such as Caturra, Tabi, Pink Bourbon, Geisha, SL 28. A family-owned company, consisting of 7 siblings, each of whom has a cultivated area of coffee. On the farm, they have a communal wet mill and drying facility where they carry out processes such as washed, honey, and natural with extended fermentation.

PROCESS
1. The fermentation temperatures range from 14 degrees to 24 degrees Celsius, and in drying, temperatures range from 18 to 22 degrees Celsius in plastic dryers and marquees (Elvas). This coffee lot was harvested at the end of December
2. The process of washed Pink Bourbon coffee was excellent. We conducted meticulous harvesting, selecting only ripe cherries.
3. Then, the cherries were floated to remove the dry beans, leaves, and impurities.
4. Subsequently, they were pulped and left in tanks for 48 hours with open fermentation, at temperatures around 15 degrees Celsius. After washing, the coffee was transferred to dryers for 25 days.
5. Then, it was packed in bags and tarpaulins and allowed to stabilise for 12 days before sending samples to our customers.