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, Sweet Tea, Lychee, Caramel

Transparency: 

• We paid Semilla $7.50 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 $6.93/lb.

Don Pastor Ordoñez : 

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

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.

Don 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 renown 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.

This harvest is tasting phenomenal, with bright fruity notes up front, and a long sweet finish. in the cup we were getting sweet papaya, bright flowery lychee, sweet tea, and caramels. 

For this 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.

Brewing Recommendations:

Pour-over: 1:16-17 ratio, we love the 15g-250ml 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.