Finca Betania | Colombia

TLDR: Fancy variety, crazy good processing. We’ve had our eyes on this prize for a while, and we know it’ll make your eyes open nice and wide.

Betania Farm is part of a network of 117 smallholder producers in southern Huila, renowned for its exceptional terroir and commitment to quality. These producers collaborate under a shared philosophy of respecting the land, preserving traditional methods, and avoiding harmful chemicals. Their collective efforts create a sustainable coffee production model admired throughout Colombia.

With shared infrastructure like a cupping laboratory and drying stations, each producer enhances coffee quality while ensuring traceability. This collaborative approach fosters consistency and excellence, creating a fair environment for families involved.

At the center of this community is Linarco Rodriguez, or “Don Lino,” whose leadership combines agricultural knowledge with a drive for innovation. He has implemented advancements in harvesting, fermentation, and drying techniques, mentoring young growers and promoting environmentally responsible practices.

Every lot from Betania reflects this dedication, showcasing care for the farm and passion for quality, providing a genuine representation of Huila’s rich coffee heritage.

This information and the accompanying images were kindly provided by our incredible partners, CATA Exports. We thank them for helping us share Don Lino's story.

For the roasting, that's all us. When we first cupped this coffee, it's aroma reminded Michael of one of Dani's perfumes that she got on a holiday they took together, so, of course, we just had to get it! To maintain that gorgeous aroma, and to really highlight the delicate and precise work that Linarco has carried out, we've made sure to give just enough energy to this one so it'll brew well, but stay crispy clean, and hopefully. let you enjoy the mesmerising smells this coffee has to offer.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.

• Set your kettle to boil, and ready your socks to be rocked.

• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!

• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.

• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.

• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

If you’d like more info or tips, get in touch! hello@coreroasters.cc