In 2000, producer Pablo Guerrero first planted coffee at an astonishing altitude of 2200 metres above sea level. Before that, he lacked success with farming fruit such as apples and decided to give coffee a go. After years of selling commodity coffee, Pablo built a wet mill and focused his efforts on producing specialty coffee in 2009.
This Gesha we have received from El Obraje was brought over from Panama in 2011; its maturity level is carefully monitored using Brix measurements. When the coffee cherries are ready and picked, it is rested in bags for approximately 20 hours. After resting, the cherries are then float sorted and dried on African style beds for approximately 30 days. 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."
It is evident that Pablo's coffee plants have thrived in El Obraje's microclimate, and today, his coffee is regarded as some of the most high quality in Narino. This specific lot scored eighth place in the last Cup of Excellence for Colombia. In this Gesha, you can expect an intense white floral aroma, notes of blood orange, raspberry and champagne.