Here's how we brewed this are variety of unparalleled flavor, roasted by Immigrant Culture and exclusive to Fellow!

Wilson Ordoñez is a third-generation producer in Huila, Colombia who specializes in exotic coffees, among them the rare Orange Bourbon: a Bourbon mutation with a captivating orange hue. This lot went through meticulous processing including 50 hours of anaerobic deep-pulp fermentation, enhancing its complexity and depth of flavor. We tasted tangerine water, orange Hi-C, cantaloupe, a sparkling acidity, a silky body, and a round sweetness.

🌎 Origin: Huila, Colombia

⚗️ Process: Washed Anaerobic

🔬 Variety: Orange Bourbon

⛰️ Elevation: 1,850 MASL

🔥 Roast: Light

Brew Recipe for Immigrant Culture Orange Bourbon

Using Stagg X Dripper


22g of Orange Bourbon

300g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 22g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with SSP Burr / 4.2 - 5 on Ode with Gen 2 Burrs, which is about 3.2 - 4 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 and 5.2 - and note that the inner ring was set to +4 at 5.1 for us!

2. Heat water and rinse the filter

Heat water to 193°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 45 seconds for the bloom. Give 2-3 gentle swirls after your first pour to make sure everything is soaking.

4. Continue pouring in four stages

After the bloom, pour to 200g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, then pour to 250g; once water drains halfway, agitate with 5 gentle swirls, then pour to 300g. The total brew time varies, but we’re aiming for between 2:55 - 3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of orange hi-c, cantaloupe, tangerine, and lingering sweetness.



18g of the same coffee

40g of water at 200°F

1:2.2 ratio

28-32 second pull time


1. Measure and grind coffee

Measure out 18g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a brew time of 28-32 seconds. The roaster suggests a grind setting of 1.1 with inner ring set to 2 on Opus!

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 28-32 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro