Origin: Las Chinas, San Agustín, Huila, Colombia

Producer: Pastor Ordoñez

Farm: El Placer (4 hectares)

Process: Washed

Variety: Papayo

Elevation: 1,800 masl

Importer: Semilla & Monkaaba

Roast: Light

Notes: Apricot, Candied Pecan, Orange, Marshmellow

Transparency: 

• We paid Semilla $11.15 USD per pound of exportable green coffee + shipping & storage fees
• Farmgate price was $3,700,000 COP per Carga of parchment (national average was $3,000,000 COP at the time)
• FOB price was $5.84/lb.

We are super excited to be showing off some of Don Pastor's exotic varietals, starting off with a beautiful Washed Papayo! 

We've been serving Don Pastor's Pink Bourbon for as long as we've been roasting coffee, and have been anxiously awaiting brand-new exotics from Don Pastor that are finally bearing beautiful tasty fruit! This harvest of Papayo is bright, expressive and very unique, more below! 

Pastor Ordoñez: 

Back in 2024, I had the privilege of traveling to Colombia and visiting Don Pastor at his home and farm. It became immediately clear the positive impact of Don Pastor joining Monkaaba. Don Pastor is someone who inspires deep respect, a producer who puts immense intention, effort, and love into his craft. The time we got to spend at his house, sharing coffee and trading stories will stay with me forever.

Pastor is a third-generation coffee producer whose family farming roots trace back to the earliest days of production in the region. Now in his 50s, Don Pastor has been growing coffee since he was 18, becoming one of the most respected growers in the area. He was an original member of the renowned Los Naranjos association, an early iteration of direct-trade specialty coffee, though during his time with the group he only had one crop sold as a microlot under his own name. Now, with Monkaaba, he is selling his coffee to enthusiastic buyers around the globe - with his name front and center!

He reminisces about those early days with great affection and a touch of nostalgia, expressing a desire to return to that simpler time, back when the soil was richer and tree diseases were far less common.

We're really enjoying our cups from this harvest of Papayo. There is a lot to be found in this little coffee, it has a lovely fruit-forward presence of citrus, stone fruits, and papaya, but we thought that'd be a bit too on the nose. The body reminds me of sleek and slatey white wines, where minerality is highlighted in regions like Sancerre. The finish is rich and long, giving candied nuts and puffy marshmallows! 

For this Papayo, Don Pastor follows the same processing as his Pink Bourbon. Cherries are picked at peak ripeness and left in sealed bags for 8 hours before resting in the depulper hopper for a 12-hour fermentation. After depulping, the parchment is left to dry-ferment for 36 hours. The coffee is then washed and moved directly to raised drying beds above Pastor's house, where it dries for 18 to 30 days. The coffee is then sent off to the mill and after milling immediately stored in vacuum-Sealed bags for optimal quality retention.

Brewing Recommendations:

Pour-over: 1:16-17 ratio, we love the 15g-250g in the Kalita Wave, you can tease a lot of fun flavours out of this coffee!

Espresso: 18g-18.5g in / 37g-39g out / 27-30 seconds.