Linarco Rodriguez Ospina and his family made up of 7 siblings, 3 women and 4 men. They are the third generation of producers, the grandfather began growing coffee in the region 80 years ago, when he died, the land passed to his parents and then they inherited it to their 7 children who continued the tradition.

Linarco Rodriguez is recognized for growing specialty coffee. He has dedicated himself to experimenting with different processes and varietals, giving added value to specialty coffee.

Through different fermentation processes, the family has managed to produce different cup profiles, they carry out natural anaerobic processes, honey and traditional washing in which they develop complex and competitive profiles in a highly demanding market such as specialty coffee.

Selective harvest, removal of floats, manual selection, followed by anaerobic fermentation for 72 to 90 hours in sealed barrels after pulping and washing. The coffee is then sun-dried for approximately 12 days.