Unchained Coffee direct-trade, shared-value Pink Bourbon washed coffee from Huila, Colombia (250g) — jasmine, lime and honey notes — grown by Luis A. Ortiz at El Mirador farm (1,600 masl).

Huila · Finca El Mirador · 1,600 masl

PINK BOURBON WASHED

Name: PINK BOURBON WASHED PROCESS by Luis Alejandro Ortiz
Brand: Unchained Coffee
Price: 25.0 USD
Availability: InStock

Grown byLuis Alejandro Ortiz

Jasmine · Lime · Honey

Roasted to order Mon & Thu · Ships the next day · Shipping

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The producer

Meet Luis

LUIS ALEJANDRO ORTIZ

"A lifetime in coffee. Still dreaming forward."

From Pitalito, Huila—one of Colombia’s most recognized coffee regions—Luis has spent decades working with coffee, learning through practice, observation, and consistency. His relationship with coffee is not rushed. It has been built slowly, harvest after harvest.

He understands coffee as something that must be tasted, evaluated, and refined. Cupping is not an extra step for him—it is a way of learning. A way to understand what is working, what needs to improve, and how quality expresses itself over time.

Luis belongs to a generation of producers who learned coffee long before it became a trend. He works with discipline, humility, and respect for the process. His focus is simple: do things well, learn continuously, and keep moving forward.

Like many growers, his life has been rooted in the land. Some experiences—like seeing the ocean or flying on an airplane—are still dreams waiting to happen. For Luis, those dreams are not about luxury, but about discovering a world that his work has helped serve for years, from a distance.

In the cup

What it tastes like

Jasmine · Lime · Honey

Aroma

Fragrance

Flavor

Aftertaste

Acidity

Sweetness

Body

Roast: Medium
Body: Silky
Best for: POUR OVER

Brew it: pour over

Our starting recipe. Adjust the grind to taste: finer if it's sour or thin, coarser if it's bitter.

Coffee15 g

Water250 g · 93°C / 200°F

Ratio1 : 16.7

GrindMedium-fine

Total time~3:00

The farm · Huila · 1,600 masl

Finca El Mirador

TIGANA FARM

Luis Alejandro’s farm in Pitalito is a place of work, learning, and family life.

The farm is planted with traditional Colombian varieties, including Castillo, Colombia, Papayo, Pink Bourbon and Pajarito, managed with attention to detail and long-term thinking. Luis does not chase shortcuts. Instead, he focuses on understanding his coffee—how it behaves in the field, how it ferments, and how different processes translate into the cup.

For him, quality begins with:

Careful observation of the coffee plants
Consistent and disciplined farm practices
Clean processing
Intentional cupping to evaluate results

This is not experimentation for novelty’s sake. It is experience applied with care. Each harvest builds on the last, turning daily work into accumulated knowledge.

Unchained CoffeePer bag

Chain Receipt

PINK BOURBON WASHED

Luis Alejandro Ortiz · Finca El Mirador

You pay$25.00

Paid to Luis$12.50

Where your money goes

Half of this bag goes to Luis.

6.7×what the commodity market pays. Average earned by our producers in the 2026 pilot.

FROM THE FARM TO THE HORIZON

For most of his life, Luis Alejandro has worked coffee with patience and discipline—learning through experience, improving each harvest, and refining his processes over time.

What held him back was not effort or quality, but access.

For years, his coffee moved through a system where innovation stayed on the farm while opportunities stopped elsewhere. His work evolved, but his world remained small.

Today, that is beginning to change.

By reaching people who value quality and care, Luis can experiment with confidence, receive feedback, and see his work recognized beyond his region. The impact is gradual, but real.

For Luis, this means:

Continuing to improve and refine his coffee
Knowing who drinks his coffee and why they choose it
Gaining stability from work done with intention
Opening the door to personal milestones—like seeing the ocean or flying on an airplane for the first time

These moments are not about excess. They are about possibility.

When years of work are met with recognition, coffee becomes more than a product.

It becomes a way forward—built on patience, experience, and care.

How our model works →

Ask the farmer