Pastor Ordoñez

Naturally roasted coffee

We are working with Don Pastor again. If you tried his coffee last year, you know what to expect. This time, however, it comes with a different profile: a new variety, a new expression from his farm, the same way of doing things.

Don Pastor is a third-generation coffee grower in San Agustín, Huila, whose history dates back to the beginnings of coffee cultivation in the region. Since he was 18, he has dedicated his life to coffee farming, establishing himself as a respected producer. His farm started with 4,000 Caturra trees, after years of learning alongside his parents, who grew Typica and Caturra, common varieties in the area at the time.

He nostalgically recalls a time when producing coffee was simpler, when diseases were not a threat and the soils were more fertile without the need for so many fertilizers. Before, one application a year was enough; nowadays, up to four are needed, along with other products to control diseases. Despite these challenges, Don Pastor has been a pillar in the development of specialty coffee in his community.

He was a founding member of the Los Naranjos Association, a group of small producers who, since 2000, have worked to access better markets. Thanks to this initiative, the association has grown to include 90 coffee growers who have achieved more stable prices for their coffee. Even so, it was not until 2018 that Don Pastor managed to sell his coffee as a micro-lot, as until then it was marketed as part of regional blends.

Each cherry is harvested at its optimal point of ripeness and left to rest in sealed bags for 8 hours. Then, it is placed in the hopper for an additional 12 hours before going through the pulper. Once pulped, the coffee undergoes a dry fermentation for 36 hours. Subsequently, it is washed 3 to 5 times to ensure its cleanliness and is transferred directly to raised beds, where drying extends between 18 days and one month, depending on sun exposure. To control the drying speed, a sliding roof is used to provide shade when the sun is too intense.

Today, his goal is to consolidate his international recognition as a producer of high-quality coffees and to establish direct and lasting relationships with importers and roasters. With this purpose, he seeks to leave behind the sale of his coffee in mixed lots and position himself as a benchmark for specialty coffee in San Agustín.

Store in a cool, dry place.