Prodigal Coffee - Linarco Rodriguez — Freezer Reserve Red Geisha | Colombia

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Colombia — Linarco Rodriguez Finca Betania Red Geisha (Washed)

Tastes Like — 🍒 Cherry • 🍓 Strawberry Jam • 🍯 Honey

DETAILS

• Producer: Linarco Rodriguez
• Farm: Finca Betania
• Region: Huila, Colombia
• Varietal: Red Geisha
• Process: Washed (48hr Anaerobic + 48hr Aerobic Oxidation)
• Size: 150g

INTRO

A freezer reserve rerelease of Prodigal Coffee's first offering from Cup of Excellence winner Linarco Rodriguez — a delicious, red-fruit bomb that proved impossible not to bring back. The cherry and jammy strawberry stand out immediately, backed by honey sweetness and a balanced, defining acidity that makes this an absolutely chuggable cup. In the cup: cherry, strawberry jam, and honey.

THE PRODUCER

Linarco Rodriguez is a Cup of Excellence winning producer from Huila — a multi-generational coffee farming family whose operation spans five farms, with this lot coming specifically from Finca Betania. Both his mother and sisters are deeply involved in the operation, which traces its roots to Linarco's grandparents. Finca Betania spans 42 hectares, five of which are conserved as native forest — a commitment to environmental preservation that runs alongside the quality-first approach that has earned Linarco his international recognition.

Red Geisha is a colour selection of the celebrated Gesha variety — first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition. At altitude in Huila's cool mountain conditions, the red-fruited phenotype delivers the hallmark jasmine florality and citrus complexity of the variety with a particularly expressive and jammy fruit-forward character.

THE PROCESS

The Washed process at Finca Betania involves:

🍒 Hand-picking — Red Geisha cherries selectively harvested at peak ripeness 🔒 48-hour anaerobic fermentation — Whole cherries fermented in sealed, oxygen-free conditions for 48 hours 🌬️ 48-hour aerobic oxidation — Following fermentation, coffee undergoes 48 hours of aerobic oxidation — not fermentation — an important distinction that develops aromatic complexity without the funk of extended fermentation 💧 Full washing — Thoroughly washed after processing to remove all residue ☀️ 12-day raised-bed drying — Dried on raised beds for 12 days to optimal moisture content 🏭 Expert milling — Milled by Desarrolladores de Café

The 48-hour aerobic oxidation phase is the defining step — by intentionally exposing the coffee to oxygen after the anaerobic fermentation rather than continuing to ferment, the process builds the resonant red fruit character and honey sweetness that define this lot while keeping the cup clean, balanced, and completely approachable.

THE CUP

A delicious, red-fruit bomb from a Cup of Excellence winning family farm in Huila — cherry brightness and jammy strawberry sweetness front and centre, backed by warm honey and a balanced, defining acidity that makes every cup completely chuggable. Linarco Rodriguez's Finca Betania, back from the freezer and as compelling as ever.

Flavour Notes

🍒 Cherry 🍓 Strawberry Jam 🍯 Honey