Yuri Ordoñez - Pink Bourbon
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Farm // El Salado
Farmer // Yuri Ordoñez
Varietal(s) // Pink Bourbon
Altitude // 2000 masl
Fermentation // 48 hours in cherry, 90 hours in tank
Drying method // Washed
Drying time // 22 days
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Farm // El Salado
Farmer // Yuri Ordoñez
Varietal(s) // Pink Bourbon
Altitude // 2000 masl
Fermentation // 48 hours in cherry, 90 hours in tank
Drying method // Washed
Drying time // 22 days
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Farm // El Salado
Farmer // Yuri Ordoñez
Varietal(s) // Pink Bourbon
Altitude // 2000 masl
Fermentation // 48 hours in cherry, 90 hours in tank
Drying method // Washed
Drying time // 22 days
About:
El Salado is a five-hectare farm rooted in legacy, located in Cartago, Nariño. A region quietly producing some of Colombia’s most vibrant high-elevation coffees. The farm was passed down to Yuri Ordoñez from her father, and today, she and her husband are cultivating it into a model of innovation grounded in family tradition. Alongside Pink Bourbon, they grow Caturra, Colombia, and Geisha—each nurtured with deep respect for the land and a forward-looking approach to processing. Yuri grew up surrounded by coffee, and over time, that early connection evolved into a clear vision: to elevate the quality of her coffees and differentiate them through careful experimentation and scientific precision. Her processing methods reflect this blend of tradition and progress.
Process:
This Pink Bourbon undergoes a meticulous washed process that begins with selective hand-picking at peak ripeness. Once picked, the cherries are floated to remove lower-density beans, then sealed in plastic tanks for 48 hours of in-cherry fermentation. Afterward, the coffee is depulped and enters a second fermentation phase, spending 90 hours in hermetic tanks, where it undergoes a complex microbial transformation. This stage is enriched by recirculating the coffee must and incorporating cultured microorganisms—isolated and cultivated from previous process on the same coffee cherries from the farm. This hyper-local inoculation adds layers of complexity and deepens the expression of terroir. After fermentation, the coffee passes through a gentle leach system and is dried slowly over 22 days under a solar drying.
