A floral and complex coffee, showcasing a juicy body and bright, tropical acidity – a true expression of a classic washed Geisha from El Obraje.
Region:
Nariño
Farm:
El Obraje
Producer:
Pablo Guerrero
Variety:
Geisha
Process:
Washed
Elevation:
2300 masl
Roasted For:
Filter
Tasting Notes:
Jamine, Honey, Citrus
THE FARM - EL OBRAJE Hacienda El Obraje, located in the mountains of Nariño, spans nearly 100 hectares, with coffee cultivated on 25 hectares and the rest preserved as a natural forest reserve by Pablo. The estate’s wet mill is equipped with fermentation tanks, depulping equipment, mechanical dryers, and raised beds under a solar dryer, ensuring immediate processing after harvest. Obraje also has its own nursery, where seeds are planted in soil bags before being transplanted into the field. The farm uses a mixed fertilization approach, applying both organic and chemical fertilizers. The farm’s unique microclimate and volcanic, mineral-rich soil significantly influence the coffee’s flavor profile. Despite irregular rainfall, water from the farm's retention pond is used for irrigation. The region’s wide temperature fluctuations—ranging from 32°C during the day to 8°C at night—affect the bean density and cause the trees to grow more compact than those in other regions of Colombia.
WATER SPEC: Hardness: 70 ppm
Alkalinity: 35 ppm
BREW RATIO (COFFEE TO WATER): 1:18 (e.g., 10g of dried coffee ground to 180g of brewing water)
WATER TEMPERATURE: 95°C / 206°F
CURRENT SETTING:Grind at 4(medium)
*GRIND SETTING SCALE 1 TO 10
1: Very Fine (for turkish coffee)
2: Fine (for espresso)
3-7: Medium (for drip coffee, pour-over, cupping)
8: Coarse (for French press)
9-10: Very Coarse (for cold brew)