Back in 2000 Don Pablo Guerrero was the first farmer to lead the coffee journey to the San Juan de Pasto in the Tangua region. Originally farming wheat and grains, Pablo and his family decided to flip the direction of the farm, first trying to grow fruits and then coffee.
In the beginning, Pablo grew traditional coffee and after9 years he decided to jump int o the specialty coffee world, designing and building (he is an architect) the required facilty to process and pack his coffee. Along the way, he started with new varieties such as Geisha and Bourbon, while experimenting new fermentation techniques and natural process methods.
El Obraje Terroir
Climate conditions at Finca EL Obraje are truly above the line, which is one of the key factors contributing to such a cup profile.
Soil: Volcanic ash
Altitude: 14,028 f.a.s.l
32°C at noon to 8°C
Mr. Pablo has turned Hacienda El Obraje in a truly stunning property, where the nearly 100 hectare estate, its occupied by a 75% of native forest, and only 25% to coffee cultivation.
According to Pablo: "Experimenting with fermentation has been quite interesting. We have tried different times and temperatures, first with the cherries and after with the beans. I have learned many things. It’s important to always have the same quantity of coffee during the fermentation process, or at least give the coffee similar conditions of space and temperature.”
This lot of Gesha coffee was processed under washed techniques at his mill. Processing times depend on the variables of climate at the time of harvest. Normally, cherries are fermented whole for 20 hours in the same bags that the pickers use for harvest. Cherries are selectively harvested for ripeness and sorted by floatation. After being fermented and sorted, cherries are pulped, washed and dried for 30 days before reaching the target humidity.