On the lush landscapes of Palestina, Linarco has built a life around coffee. Coming from a family deeply rooted in coffee cultivation, he grew up immersed in the intricacies of coffee production, always assisting his parents during his free time or during harvests. Linarco initially aspired to study business administration, with dreams of moving to the capital one day. Although he never made it to the capital, his studies led him to the realization that owning his own business would be the better path. Despite dabbling in other agricultural products, Linarco’s love for coffee ultimately led him to make
the most natural choice. The knowledge he gained from his studies has proven invaluable, shaping not just a coffee farm, but a thriving coffee business.
Working alongside his entire family has been a key factor in Linarco’s success, as he considers it a true family endeavor. Gathering in the kitchen to enjoy coffee and share stories at the end of each day is a cherished Rodriguez family tradition, one that fills Linarco with pride as he shares his life and passion with his loved ones. Linarco recognizes the hard work his father put in to leave them a productive farm, and they all continue to toil diligently to keep the dream alive. As for his coffee processing, it all begins with meticulous cherry picking, followed by fermentation for 18 hours in the same bags they were harvested in at the farm’s wet mill. After fermentation, the cherries are pulped without water
and placed in closed plastic bins for 60 to 72 hours. Subsequently, the coffee undergoes a light washing and is left packed for 8 hours to remove excess liquid. The coffee is then transferred to the drying area, where it will remain for 20 to 22 days to reach its ideal humidity level. Finally, the dried coffee is collected in GrainPro bags and stored for 15 to 20 days to stabilize before being taken to Caravela’s purchasing station in Palestina.