Colombia | Fredi & Jamie Ortega

Fredi & Jaime Ortega's farm, El Bosquesito is 1 hectare and sits at 1850 to 1910 MASL in Alto Sevilla, San Agustin. This is a separation of Pink Bourbon from a single harvest pass, picked from December 16th-19th 2025. Each harvest we are impressed by the Ortega brothers and this lot is another example of their dedication to quality coffee. This selection is very clean with soft tropical notes, a silky body and lasting sweetness.

The brothers’ journey in coffee spans their entire lives, beginning with a gift of land from their father, Isidro. Three years ago marked a significant milestone when they sold their first microlot, thanks to an introduction to the Monkaaba group by their cousin, Gildardo Ortega. Motivated by Gildardo and supported by Monkaaba, the brothers learned techniques to enhance cup quality and now proudly produce exquisite Pink Bourbon. This marks our fourth season collaborating with them, and it’s an honor to deepen our relationship within the Ortega family.

Cherries are collected every 15 days and transported by horseback to the beneficio. The cherries are floated and left in a tiled hopper for 24 hours. The following day’s collection is added, and the two-day batch is depulped together. The seeds then undergo a 32-hour dry fermentation in tiled tanks, followed by rinsing and 12 hours of draining. Finally, they are moved to dryers for an 18- to 20-day drying phase.