Pablo Guerrero (Hacienda El Obraje)

Description

Region: Nariño, Colombia

Producer: Pablo Guerrero // El Obraje

Varietal: Pink Bourbon

Process: Washed: floated, sorted, fermented in sealed bags in cherry for 36hrs. Depulped, then fermented dry in plastic barrels for 12hrs

Tasting notes: Matcha limade, granny smith apple, jasmine

Producer info and cup notes:

Pablo Guerrero's farm, El Obraje in Tangua just outside of Pasto, has been in his family for many years and originally began as a wheat farm. In the 1990s, the Colombian government began importing wheat, crashing the price of domestic production. During the search for a more profitable crop, Pablo planted the first coffee trees on El Obraje in the year 2000, the very first of his neighbors to do so. In 2009, Pablo built his very own wet mill and processing facility at El Obraje where he began pursuing quality improvements and selling specialty coffee. From there, he began doing fermentation experiments, producing everything from traditional naturals and washed to anaerobic and held in cherry lots. This classically processed pink bourbon lot was first floated and sorted before undergoing a 36hr held in cherry step, then depulped and fermented dry for 12 hours in plastic barrels. This simple, clean processing allowed the varietal to really shine with a huge matcha limeade note right up front, accented by perfumey jasmine florals around the edges. As it cooled, a really lovely granny smith apple note rose to the surface presenting an abundance of sweet-tart goodness.

Source: PROCAAL

Text from Shoebox Coffee's listing.