PABLO ANDRES GUERRERO, El Obraje Gesha
PABLO ANDRES GUERRERO, El Obraje Gesha

PABLO ANDRES GUERRERO, El Obraje Gesha

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Truly exceptional birthday coffee to celebrate our first year! Super complex and floral, notes of jasmine and rose with tropical fruit notes like lychee and guava. Happy birthday to us!

CULTIVAR: Gesha
PREPARATION: Natural
LOCATION: El Obraje, Nariño
ALTITUDE: 2,200 masl

This is a meticulously processed natural Gesha from Pablo Guerrero’s farm, Hacienda El Obraje. Based in the Tangua municipality of Narñio, Pablo and his family initially produced wheat and fruits before planting coffee in the year 2000. By 2009 he had built his own processing facilities and entered the specialty market, planting new varieties and experimenting with natural as well as washed processes.

Hacienda El Obraje benefits from excellent growing conditions; its proximity to many volcanic mountains means that the soil is rich in minerals and the wide daily variation in temperatures contribute to the density of the seeds. The exceptionally high altitude at which this coffee is grown means the cherries ripen at a much slower rate than usual leading to an intense sweetness and complex acidity that is hard to come by.

Pablo brought Gesha seeds from Panama in 2011 and started with 2,000 trees. Four years later, he planted another 7,000 trees, which are now in production. The trees are planted with 3m distance between them to give their broad branches room to grow. The cherries are selectively harvested when they are at full maturity and have a red-purple colour.

This coffee is fermented for 20 hours as cherries in the same bags the pickers use, then floatation-sorted before being moved to raised beds to dry slowly for around 30 days.