Origin: Las Chinas, San Agustin, Huila, Colombia

Producer: Don Pastor Ordoñez

Farm: El Placer (4 hectares)

Process: Washed

Varieties: Pink Bourbon

Elevation: 1800masl

Importer: Semilla & Monkaaba

Roast: Light

Notes: Papaya, Lemon, Floral, Orange Popsicle

Farmgate paid to Pastor / Monkaaba - $2,950,000 Colombian Pesos / Carga (125kg parchment coffee)

Semilla’s FOB price : $4.48USD/lb exportable green coffee

our price - $5.55 usd/lb + shipping etc.

Don Pastor Ordoñez : 

We are beyond excited to have Pastor back on our menu for the third YEAR in a row! 

I (sonny) had the amazing privilege last year of traveling to San Agustin and meet Pastor Ordonez, and it was such an amazing experience. Watching this man take us through the steep slopes of El Placer, excited to show off his amazingly healthy plants.

It was quick to see and understand how Pastor joining Monkaaba was very important for the project. He is easy to look up to and respect, as he puts a lot of intention, effort, and love into his craft. The time we got spend at his house sharing coffee and trading stories will be a special one for me forever, until next time Don Pastor!

This man is incredible, he is a third generation coffee producer, tracing his family growing back to the earliest days of production in the area.

Now over 50 years old, Pastor has spent his entire life since 18 years growing coffee, and has become a respected grower in the region.

He’s seen it all, and Esnaider of Monkaaba says Pastor often reminisce about the old days, and is nostalgic for simpler coffee growing times, when soil was better, and coffee tree diseases were less prominent.

Pastor works with Monkaaba, led by Esnaider Ortega-Gomez, a young producer from San Agustin, Huila. Semilla has LOTS written about their work with Monkaaba, so I’ll leave that in your hands if you with to read more.

https://www.semilla.ca/projects/1jq18VvLX0WoyK7hvxeeLM

"so, what does it taste like?"

Pastor's Pink Bourbon is one of my favourite coffees we've brought in ever, period( I wrote this last year and it still stands up). This harvest is showing even sweeter and punchier than last year. Sweet ripe papaya, flush florality, and a sweet lemon & orange popsicle vibe really bring this coffee home. It's one of the Pink Bourbon's you can really see the connection flavour-wise to Ethiopian coffees.

the details:

This Pink Bourbon comes out of San Agustin, a small town in the southern part of Huila, in southern Colombia. Here Don Pastor grows many varietals at his farm El Placer, which spans roughly 4 hectares.

Cherries are picked at peak ripeness, then left for 8 hours in sealed bags before being placed in the hopper and left for another 12 hours.

The cherries are then released through the depulper and left to dry ferment for 36 hours. The coffee is then washed 3-5 times and moved directly to raised drying beds.

The coffee dries for between 18 days to one month, depending on the sun exposure. When the sun is very strong, a sliding roof is moved over to give more shade and slow drying.