COLOMBIA GESHA WASHED EL SALADO
This washed Gesha comes from Yuri Ordoñez at El Salado in San Pedro de Cartago, Nariño a small-scale producer focused on quality and care. Selectively harvested cherries undergo a 24 hour cherry fermentation followed by a second 24 hour mucilage fermentation in sealed tanks to develop clean aromatics and clarity. After careful washing and traditional patio drying, the result is an elegant lot that reflects Yuri’s dedication to meticulous farm work and sustainable practices. Purchased in the Narino Auction.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: San Pedro de Cartago, Nariño
Country: Colombia
Producer: Yuri Ordoñez
Mill: El Salado
Process: ANAEROBIC IN CHERRY & mucilage WASHED
Varietal: Gesha
Harvest date: Sept 2025
Volume Purchased:130kg
About the farm: The process begins with a selective harvest of ripe beans, ensuring that only cherries at their optimal ripeness enter the process. Once harvested, the coffee undergoes a 24-hour cherry fermentation in completely sealed plastic tanks to guarantee a controlled environment that allows for the development of clean aromas and flavors. Subsequently, the cherries are disinfected and undergo a floatation process, where defective, low-density, or green beans are removed, retaining only the ripest and highest-quality fruit. The coffee is then pulped and undergoes a second 24-hour fermentation in the mucilage, also carried out in sealed plastic tanks. This allows for precise control of the process and greater consistency in quality. Once this fermentation is complete, the coffee is washed twice, ensuring proper cleaning of the beans. Subsequently, the coffee is taken to a traditional drying patio, where it remains for approximately 7 days, depending on the prevailing weather conditions. During drying, the coffee beans are constantly turned to ensure uniform dehydration and prevent damage.
Drying time: 7 days
Drying Temperature: 25 ºC approx
Humidity: 10.2
Density: 720ml
Water Activity: 0.55
Stabilization: 4 months
Elevation: 2000 masl
Temperature: 25 ºC. Average
Total trees: Approximately 2,000 trees (1,000 Geisha + 1,000 Bourbon Rosado)
Other trees: N/A
Taste Cup Profile
Yuzu, Black Cherry, Bergamot, Grapefruit
Processing Cup Effect : 2
Sweetness : 9
Acidity : 9
Clarity : 10
Aftertaste : 7
Floral : 9
Spice : 8
Internal Cup Score : 89
Bean: 79 Ground:122
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $15.38LB / $33.91KILO
N/A
Farmer's % : 75% (15.38USD).
Our Cost Of Green : $23.50LB / $51.81KILO
Roasted cost 9% : $25.61LB / $56.48KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
The Luminous Dropstore opens every Thursday at 11:00 AM Pacific Time and remains open until Friday at 1:00 PM Pacific Time, unless products sell out before then. Lumi Early Access members receive access one hour earlier at 11:00 AM Pacific Time every Thursday.
Orders placed during the Lumi Early Access period automatically receive a free upgrade to USPS Priority Shipping.
Orders placed before 8:00 PM Pacific Time on Thursday ship the same day. Orders placed after 8:00 PM Pacific Time on Thursday will ship on Friday. This allows most orders to leave our facility within 24 hours of being placed.
All times listed are Pacific Time (PST/PDT). Please note that shipping carrier transit times begin once your order has been handed off to the carrier.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
My journey began 11 years ago. At that time, my partner and I were living in a difficult situation in a small adobe house with my mother-in-law. She generously gave us a small plot of land to work. With much effort and hope, we bought our first 200 Geisha coffee plants and, lacking resources, we opted to fertilize them organically with what nature provided.
What makes this harvest or lot different from others?
This harvest stands out because it is a washed Geisha produced in limited volumes and handled with great care. The lot goes through two controlled fermentation stages and a traditional patio drying process, which helps highlight a clean, elegant, and expressive cup profile.
What would you say separates your coffee from others?
This lot is a Geisha, processed using the washed method. What makes it unique is its meticulous 24-hour fermentation process in a controlled environment (sealed tanks) to develop clean aromas and flavors. Furthermore, it comes from a population of trees that we have cultivated using sustainable practices and very strict phytosanitary management.
What does your day consist of managing the farm or farms?
My day consists of closely monitoring the coffee plants and the overall condition of the farm. I take care of fertilization, plant health, and field maintenance, and during harvest season I personally supervise the selective picking, fermentation, washing, and drying processes to ensure each lot meets our quality standards.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I am looking for relationships based on trust, transparency, and respect for small-scale production. I value buyers who appreciate quality, traceability, and the effort behind each lot, and who are interested in growing together over time.
Where does your sense of passion for coffee come from?
My passion for coffee comes from the personal journey behind it. Coffee allowed my family and me to move forward during difficult times, and through this work we have been able to build our home and create new opportunities.
Are you looking to grow relationships with long-term partners?
Yes, I am very interested in building long-term partnerships. These relationships are essential for stability, planning, and continuous improvement in our coffee project.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
I believe that the specialty coffee industry must continue to recognize the work of producers. We are truly proud that our coffee is valued. We are a young family making our way in this industry, and producing these 400 kilos of Geisha each year represents our total commitment to quality, sustainability, and excellence. Every recognition and every word of support motivates us to continue working with dedication, to improve every process, and to continue producing coffee that truly represents our land, our history, and our commitment.