Description
La Aldea farm represents three generations of producers, today headed by Wilson Ordoñez, a coffee entrepreneur who uses innovative practices to elevate his family tradition. Wilson comes from a family of traditional coffee growers and has been dedicated to coffee production. From a young age he knew he wanted to change the trajectory of his life, and he knew specialty coffee was the way to do that. He started planting new varieties of trees and uses his farm to support his Aldea (Village) by creating jobs during the harvest and teaching children about quality, production, and processing coffee. In the future, Aldea Coffee hopes to become a local reference production and processing company, but also hopes to serve as a reference for a new generation of coffee growers in the region.
This coffee specifically showcases the innovative nature of the La Aldea farm as it is the Pink Bourbon variety. Contrary to its name, Pink Bourbon coffee does not belong to the bourbon family and its official origins are unknown. Its name comes from a Colombian farmer who found a coffee plant with unique salmon, orange, and pink cherries. It was growing among his Red and Yellow Bourbon trees, so he assumed it was a hybrid between them. But in September of 2023, Cafe Imports had genetic testing done and concluded that Pink Bourbon is an Ethiopian landrace variety. “Landrace” means it’s a variety that grows wild in the forest. This is not scientifically verified, but it’s the closest theory we have to knowing the true origins of the Pink Bourbon variety. This coffee is known for its pink color, of course, but is also praised for its citrus acidity and honey-like sweetness. It carries very delicate flavors while being complex. Regardless of the origins, the Pink Bourbon is a mystery we are glad to have.
Farm details:
Producer:Wilson Ordoñez
Farm/Co-op: La Aldea
Region: Huila
Country: Colombia
Altitude: 1750-1900 m
Process: Washed
Varietal: Pink Bourbon
Flavor profile:
Taste: Pink Lemonade, Pineapple, Sugar Plum
Sweetness: Medium Plus
Acidity: Medium
Body: Light Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
