Fernando Oka & William Ortiz Chiroso Honey Coffee

Fernando Oka is a highly respected Colombian coffee roaster with extensive experience in the coffee industry. Fernando previously served as the QC director at Inmaculada Coffee Farms, where he worked closely with barista champions to prepare the highest standard coffee.

His deep understanding of coffee roasting led to his involvement in mentoring young producers to enhance their coffee profiles. Over time, Fernando has continued to share his expertise and foster a new generation of Colombian coffee producers who benefit from his knowledge and guidance.

William Ferney Ortiz Ruiz is part of a third-generation coffee-producing family, alongside his father Libardo Ortiz, and mother Jaqueline Ruiz. The family’s journey in coffee production began in 2009 when William’s father acquired the farm that belonged to their paternal grandparents. Despite initial challenges, including low parchment prices and issues like coffee rust, William was determined to find solutions so their coffee business would thrive. He began exploring alternative markets and experimenting with new coffee varieties and fermentation processes to seek stability in an unpredictable industry.

The collaboration between Fernando Oka and William Ortiz began through a pilot project aimed at enhancing the quality of William’s coffee through improved fermentation methods and profile development.

Variety: Chiroso
Process: Red Honey

At William Ortiz’s family farm, coffee production starts with the careful selection of ripe cherries. The cherries are then fermented in closed tanks for 72 hours, allowing the beans to develop complex flavors.

After fermentation, the beans are depulped and dried on sun beds for 2 to 3 weeks. This controlled drying process preserves the coffee’s quality and results in a clean, refined cup. The meticulous attention to fermentation and drying creates a well-balanced coffee with a harmonious sweetness and acidity.