Hacienda El Obraje - Pablo Andres Guerrero - Anaerobic Natural Gesha - Colombia

Region: Tangua, Narino, Colombia
Elevation: 2200m
Producer: Pablo Andres Guerrero, Hacienda El Obraje
Process: Anaerobic Natural
Variety: Gesha

ABOUT THIS COFFEE AND PRODUCER

Pablo Andrés Guerrero, an architect born in Pasto, comes from a family that does not produce coffee. He began his agricultural activity in 1988 with cereal and fruit crops. But it was not until 2012 when he started with the cultivation of coffee.

Hacienda El Obraje is located in the municipality of Tangua, in the southern region of the department of Nariño, at an average altitude of 2200 meters above sea level, approximately 25 minutes from the capital of the department of Nariño. Fifty-five percent of the farm's area is set aside as an environmental reserve, where there is a wide variety of flora and fauna native to the region. Approximately 39 hectares are cultivated on the farm, where different varieties are distributed such as: caturra, castillo, maracaturra, geisha, typica, yellow bourbon, pink bourbon, moka, SL 28.

This gesha lot was first cleaned and sorted in water. Then, the cherries were placed in airtight tanks for 120 hours before being dried under shade for 8 days. Finally, the coffee is dried a second time in a mechanical drier for 38 hours.

WHY WE SELECTED THIS COFFEE

This is another beautiful fruit-forward coffee from the legendary Hacienda El Obraje. This lot comes from their Gesha plots and shows a particularly juicy and vibrant side of what the farm is capable of producing.

The first sip is full of strawberry and grape, with a bright, almost sparkling juiciness that carries through the cup. As it develops, the fruit deepens into a ripe plum character, while high floral notes of hibiscus sit in the background and add another layer of complexity. Some fermentation notes are present but it adds greatly to fruitiness without becoming overbearing.

The cup has an effervescent quality that makes the fruit feel especially lively, with enough sweetness and acidity to keep the profile balanced. It really shines as a pourover, whether brewed hot or over ice.