Yuri's farm, which she inherited from her father, is located in the municipality of Cartago, in Nariño at 2,000 masl. It totals five hectares and is planted with Caturra, Variedad Colombia, Gesha, and Pink Bourbon. Yuri's interest in coffee production started at an early age, having grown up around coffee cultivation on the family farm. Together with her husband, they have turned Finca El Salado into a family business. They have been working on improving their processing methods in order to differentiate their coffee and position their farm in an increasingly competitive specialty marketplace.
COLOMBIA - Yuri Ordoñez Pink Bourbon (Washed)
Subtext (Toronto)
Colombia - Yuri Ordoñez Pink Bourbon 250g
This incredibly expressive, tropical, and punchy Pink Bourbon from Yuri Ordoñez in Nariño blew us away on the cupping table! In the cup, we find notes of blackberry, limeade, and honeysuckle florals.
Producer: Yuri Ordoñez
Farm: El Salado
Region: Cartago, Narino
Harvest: Fall 2023
Altitude: 2000masl
Variety: Pink Bourbon
Process: Washed
YURI ORDOÑEZ
Nariño
Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.
Pink Bourbon
Originally thought to be a natural hybrid of Red and Yellow Bourbon, this variety—which has been genetically confirmed as an Ethiopian Landrace—is famed for its characteristically pink ripened cherries and equally unique flavour characteristics, has become highly sought-after and more frequently cultivated as of late. On our trips to Colombia we've seen the variety proliferate across Colombia, particularly in Huila where it has become extremely popular amongst specialty focused coffee producers. Successful cultivation of this variety is difficult and requires careful isolation in order to maintain its distinctive colour and bright, fruity and floral profile.
Washed
The process begins with the harvesting of the cherries at their optimum point of maturity, after which they go to a flotation tank and are fermented in cherry in hermetic plastic tanks for 48 hours. After this first fermentation stage, the cherries are pulped and transferred to hermetic fermentation tanks, where the fermentation must is recirculated and the fermentation is supplemented with cultures previously prepared with microorganisms isolated from the same coffee cherries from the farm. This last fermentation stage has a duration of 90 hours and finally the beans go through a leach system to pass to a solar drying stage, where they are slowly dehydrated for approximately 22 days, depending on the climatic conditions.