Colombia — Pablo Andrés Guerrero Hacienda El Obraje Gesha (Washed)

Tastes Like — 🍊 Satsuma • 🍈 Passionfruit • 🌸 Jasmine

DETAILS

• Producer: Pablo Andrés Guerrero
• Farm: Hacienda El Obraje
• Region: Tangua, Nariño, Colombia
• Varietal: Gesha
• Process: Washed, Two-Stage 60-Hour Fermentation
• Elevation: 2,200 masl

INTRO A bright, aromatic washed Gesha from Pablo Andrés Guerrero's Hacienda El Obraje, led by satsuma and passionfruit, with jasmine carrying through the aroma and finish. Defined citrus acidity meets tropical sweetness and a fine, tea-like structure, with the washed process keeping each element clear and precisely separated. In the cup: satsuma, passionfruit, and jasmine.

THE PRODUCER Hacienda El Obraje is a family property near Tangua in southern Nariño, situated on Andean slopes near the Galeras volcano and the Opongoy River watershed. Coffee grows across a high-elevation range of roughly 2,100 to 2,300 meters, where steep terrain, cold nights, pronounced temperature shifts, and variable rainfall create a demanding environment for cultivation and drying. The estate previously produced wheat and other grains before Pablo Andrés Guerrero began planting coffee in 2000. He built an on-site processing facility in 2009 and introduced Gesha seed sourced from Panama in 2011. El Obraje now maintains its own wet mill, nursery, fermentation tanks, raised drying beds, and mechanical drying equipment. A separate washed Gesha from El Obraje earned first place in the 2021 Colombia Cup of Excellence.

THE PROCESS This washed Gesha undergoes a two-stage fermentation totalling 60 hours. After hand selection and same-day flotation sorting, intact cherries are placed in 200-litre plastic tanks for an initial 24-hour whole-cherry fermentation without oxygen or light. The coffee is then mechanically depulped without water and returned to plastic tanks for a second 36-hour fermentation with dry mucilage still attached, again under oxygen- and light-restricted conditions. The parchment is then washed with potable water to remove remaining mucilage, and drying combines approximately five days of solar drying with three days of mechanical drying at around 35°C.

The two-stage, 60-hour fermentation sequence is the defining step — it's what builds this cup's satsuma-like acidity and concentrated passionfruit sweetness while preserving Gesha's naturally jasmine-forward aromatics.

THE CUP Bright and precisely structured — satsuma and passionfruit up front, jasmine carrying through the aroma and finish. Defined citrus acidity, tropical sweetness, and a fine, tea-like body throughout.

Flavour Notes 🍊 Satsuma 🍈 Passionfruit 🌸 Jasmine