Pablo Andrés Guerrero (Hacienda El Obraje)

Description

Tastes Like: Satsuma, Passionfruit, Jasmine

Origin: Hacienda El Obraje, Nariño, Colombia

Variety: Gesha

Producer: Pablo Andrés Guerrero

Elevation: 2,200 masl

Process: Washed

About Hacienda El Obraje

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 approximately 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, allowing the team to manage coffee from harvest through drying. A separate washed Gesha from El Obraje earned first place in the 2021 Colombia Cup of Excellence, reflecting the farm’s attention to ripeness selection and processing control.

Variety

Gesha is a tall, relatively low-yielding Arabica variety with exceptional quality potential at high elevations. When well cultivated, it is often associated with delicate florals, jasmine-like aromatics, articulate fruit, and a fine, tea-like cup structure, although its expression depends strongly on growing conditions and processing. In this washed lot, those floral qualities are paired with satsuma-like acidity and the concentrated tropical sweetness of passionfruit.

Processing

This washed Gesha undergoes a two-stage fermentation totaling 60 hours. After hand selection and same-day flotation sorting, the intact cherries are placed in 200-liter 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 the dry mucilage still attached, again under oxygen- and light-restricted conditions.

Following fermentation, the parchment is washed with potable water to remove the remaining mucilage. Drying combines approximately five days of solar drying with three days of mechanical drying at around 35°C. This controlled sequence maintains the clarity associated with washed processing while supporting the coffee’s tropical sweetness, citrus acidity, and jasmine-like aromatics.

Text from Hydrangea Coffee Roasters' listing.