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Wednesday, the 3rd of June 2026
Pimienta Honey
by José del Mar Ordoñez from monKaaba
This rare Bourbon Pimienta comes from José del Mar Ordoñez who farms his Finca Bella Vista at 1,850–1,900 metres above sea level in La Esperanza, San Agustín, Huila. The coffee is honey processed: ripe cherries ferment in a tiled tank for 90 hours, then dry with their full mucilage intact for 22 to 25 days. Roasted light, the coffee opens with lemon curd and then softens to mango and ends with a warm caramel sweetness. It shines as a filter coffee: pour over, batch brew and AeroPress are our top picks.
Taste Notes
Lemon Curd, Mango & Caramel
Roast Level
Strength
Variety
Arabica, Bourbon Pepper
Process
Honey
Provenance
Huila, Colombia
€15.49
In Stock
Who produces Pimienta Honey
José del Mar Ordoñez, monKaaba
José del Mar Ordoñez runs Finca Bella Vista in Huila, Colombia. In 2024, he joined the monKaaba producer group. In 2025, he achieved his first international sale under his own name through Semilla Coffee to us at warawul.
We are proud to welcome back Bella Vista Espresso — José del Mar’s honey-processed Pink Bourbon — for the second year in a row.
Transparenz
Our relationship with José del Mar Ordoñez and monKaaba
€15.21
/kgThe price we pay monKaaba for your coffee
Imported by Semilla Coffee
How Pimienta Honey is imported
2025
For how many years we have been working with José del Mar Ordoñez
About Pimienta Honey
Bourbon Pimienta is a rare variety. Until recently, exotic cultivars like this were out of reach for most smallholder farmers in Colombia. Access to local seed banks has changed that, and José del Mar was one of the first in the monKaaba group to take the leap. This lot marks the very first Bourbon Pimienta harvest within the project and it is a remarkable debut.
José del Mar picks selectively, harvesting only ripe cherries every three weeks. After each harvest, the ripe cherries go straight into a tiled tank for 90 hours of fermentation. The cherries are then pulped, removing the skin, but the full mucilage (the sticky, sugar-rich layer beneath) stays on the bean. Drying takes place on raised beds for 22 to 25 days.
José del Mar is the only producer in the monKaaba group who continues to honey process his coffee. It takes confidence and skill: local buying points in the region typically only accept washed lots, so a failed honey batch carries real financial risk. We are proud to offer him a reliable sales channel through monKaaba and exporting partner Semilla Coffee, making it possible for him to keep doing what he does best.
The result is a coffee that is generous and layered. Expect citrus acidity upfront — we taste lemon curd — followed by a soft dried fruit sweetness that coats the palate and a warm, lingering finish. It is smooth, aromatic, and memorable, a coffee that rewards slow sipping.
Brewing recommendation for Pimienta Honey
Chris recommends the following recipe for brewing Pimienta Honey with the Hario V60
Prepare 25g of coffee beans, ground to a setting of 17 on the Timemore C5 Pro (equivalent to ~630 μm), using 400 ml of water at a temperature of 95°C. This yields a cup with intense flavors, lemon acidity, and a warming sweetness. Avoid bitterness by setting your grind size to a coarser setting.
Finca Bella Vista
Huila, Colombia 1960 m a.s.l. Altitude
José del Mar Ordoñez’s Finca Bella Vista is located in La Esperanza, San Agustín, Huila, Colombia. Located between 1,940 and 1,960 masl, it is the last coffee farm in this area before the altitude climbs above 2,000 and farms give way to high mountains. Three out of the farm’s total 4.2 hectares are planted with coffee trees, including 3,000 Caturra plants, 2,500 each of Catimor and Pink Bourbon, and 500 Bourbon Ají.
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