farm: Finca El Placer
varietal: pink bourbon
processing : washed 
altitude: 1800masl
region: Las Chinas, San Agustin, Huila
harvest: december - february

We were first introduced to Don Pastor and the Monkaaba Project through our friends at Semilla Coffee in 2025, when we were able to source his Pink Bourbon lot - one that quickly became a favourite. Despite the region's long history and reputation for producing exceptional coffees, many smallholder farmers still lack access to markets that offer sustainable and stable prices. Monkaaba was created in response to this reality, built on a shared vision of fairer trade, transparency, and dignity for producers. Led by Esnaider Ortega Gomez and Didier Ortega, the project is centered around a community quality lab where farmers can cup their own coffees, receive immediate feedback and continue refining their work.

Cherries are first rested for 8 hours in sealed bags, then held in the depulper hopper for 12 hours before depulping. The parchment dry-ferments for 36 hours, after which the coffee is washed 3-5 times and transferred to raised beds.Drying takes 18-30 days depending on sun intensity, with a sliding roof used to control shade and slow the process when needed.