Coffee that supports the employment of people with disabilities. FREE shipping over $60 across Canada. Or $10 for Canada wide and $7 for local deliveries (when under $60). Free pick ups Wed-Sun.
Coffee that supports the employment of people with disabilities. FREE shipping over $60 across Canada. Or $10 for Canada wide and $7 for local deliveries (when under $60). Free pick ups Wed-Sun.
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Sunset Espresso: Med Roast (SP)
Sunset Espresso: Med Roast (SP)
Sunset Espresso: Med Roast (SP)
Sunset Espresso: Med Roast (SP)
The Artery Community Roasters

Sunset Espresso: Med Roast (SP)

Regular price $15.99 $0.00 Unit price per
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This is one of our favourite espressos, grown by a remarkable producer. This velvety espresso is so velvety and has a sweet almond note that reminds us of chocolate covered marzipan.

It's also great as a medium filter/pour over for those who prefer an ever so slightly darker filter coffee. 

Pastor Ordonez, the third generation producer who grows this amazing coffee with such skill and devotion, has been farming for over 30 years on one leg and crutches. 

Don't miss out on this beautiful Pink Bourbon that is really special for so many different reasons, from the farm to the cup! 

TASTING NOTES: Sweet and syrupy almonds, think ch
ROAST: Medium
PRODUCER: Pastor Ordonez
FARM: El Placer
REGION: San Agustin, Huila 
ALTITUDE: 1800 masl
PROCESS: Washed 

SIZE: Available in 125g, 227g, 340g, and 908g bags. 

GRIND: Whole Bean, Filter, French Press and Espresso/Moka Pot.

More about the processing method:

Cherries are picked at peak ripeness, then left for 8 hours in sealed bags before being placed in the hopper and left for another 12 hours. The cherries are then released through the depulper and left to dry ferment for 36 hours. The coffee is then washed 3-5 times and moved directly to raised drying beds. The coffee dries for between 18-30 days, depending on the sun exposure. When the sun is very strong, a sliding roof is moved over to give more shade and slow drying.

More about Pastor Ordonez: 

Pastor is a third generation coffee producer from San Agustin, tracing his lineage back to some of the earliest days of coffee production in the area. Now 50 years old, he’s spent his entire life since the age of 18 growing coffee, and has come to establish
himself as a respected grower.

Don Pastor has played an instrumental role in the development of specialty coffee in his area. He was an original member of the now famous Los Naranjos Association, a group of small producers who bound together to find a better market access and stable prices for their coffee as early as the year 2000. 

Despite this step forward, he only achieved the sale of his coffee as a single prodiucer microlot in 2018, having sold all his coffee prior to then as part a blended lot.

Don Pastor is now focused on creating direct and stable relationships with roasters and small scale importers, rather than selling all his coffee in a blend to larger exporters. And he hopes this will also help get his name known on the international level as a coffee producer of great quality, which he rightfully is. 

And we at The Artery are thrilled to be able to get to play a small part in making such a relationship a reality. And we are so happy that Semilla Coffee introduced us to Don Pastor and his coffee and we look forward to many more years of having it on our menu. And once you taste it, you'll no doubt agree! 

Brewing Tips: 

  • ESPRESSO: If wanting to pull this lighter roasted espresso, we recommend playing with you ratios a bit to ward off a shot that might be a bit too bright. Try a 1:2.5 ratio, as a little extra extraction will help balance it out. We pulled this roast with 18g in, 38g out, at 36 seconds on our Silvia and it was great. But as always play around with it as every set up will be different. This coffee gets really velvety the most it rests. 
  • POUR OVER: We recommend grinding a touch medium/medium-fine for this roast, 2-3 pours (post bloom) so you get the acids and brightness of this delicate light roast. We use a 1:16 for this one, but as always experiment, you may prefer a 1:17 ratio and 3-4 pours for more body and less acid! It really does well on flat or coned filters. 
  • FRENCH PRESS: We recommend the James Hoffman method for this roast: 1:16.67 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything off that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew.
  • ICED COFFEE: Perfect as a pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would! 



Customer Reviews

Based on 1 review

Wonderful coffee!! Awesome business!!