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Angel Ortega-8.8 oz (250 g) / Light Roast-Fellow - media
Angel Ortega-8.8 oz (250 g) / Light Roast-Fellow - media

Angel Ortega

$25

A silky and clean Colombian Pink Bourbon by Flower Child Coffee.

$25

Overview

We’ve been loving the washed Pink Bourbon coffees from Colombia lately and this selection from Flower Child is a silky treat. Second generation producer Angel Ortega recently began separating his coffees into microlots and selling them under his own name, and his dedication is evident in the vibrant, clean cup. We found a carnation fragrance evolving into honey, and tasted tangerine, sugar cane, and strawberry jelly, with a juicy acidity and a silky body.

Details

Bag Size: 8.8 oz (250 g)

Roast: Light

Origin: Kennedy, San Augustin, Colombia

Elevation: 1680 MASL

Varietal: Pink Bourbon

Process: Washed

Roaster Tasting Notes: White Grape, Florals

We Tasted: Tangerine, Sugar Cane, Strawberry Jelly

Roasting Schedule

All coffees are roasted to order and shipped direct from the roaster. Flower Child roasts every Monday, and ships Mondays, Wednesdays, and Fridays.

Fellow's Unique Selection Process

Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!

About Flower Child

A new addition to the Bay Area’s coffee scene, Flower Child is a tiny Oakland-based roaster run by two industry veterans. Their roasting style aims to carefully showcase each coffee, letting its unique individual characteristics shine through.

Brewing Guidance by Flower Child

Pour-Over Recipe

Ratio: 1:18

Dose: 20 g

Grind: Medium-fine (like sand)

Water: 360 g at 212°F

Bloom: 45 seconds

Total Brew Time: 4-5 minutes.

Special Notes

Our coffees are best brewed two weeks post-roast—letting the coffee rest can do it wonders—and using relatively soft or filtered water. For espresso, we recommend waiting 4-6 weeks post-roast.