This coffee jumped off the cupping table and we knew we had to have this amazing, washed Geisha!
It comes from the famous Narino region next to the border of Ecuador. A breath-taking area with high mountains and volcanic soil. Narino is the home of thousands of smallholder coffee producing families.
Hacienda El Obraje is one of those families. Mr. Pablo Guerrero, the head of the family, started his journey of producing world class quality coffee in 2009. Currently his farm is fully equipped with the best processing and growing methods. Pablo was one of the first who took the risk to plant coffee trees at such a high altitude (2300m) and now others are following his footsteps.
Pablo brought Geisha seeds to El Obraje from Panama in 2011. Geisha trees are planted with 3 meters distance between them to give their broad-stature branches room to grow. Geisha cherries are selectively harvested when they are at full maturity and have a red-purple color.
This lot of Geisha coffee underwent a washed processing at the mill in El Obraje. The cherries are fermented for 20 hours in the same bags that the pickers use for harvesting. After being pulped, coffee is dry fermented for another 24 hours and then fully washed. The coffee is then dried for an average of 16 days on raised beds.
Roasting this coffee to perfection was a challenge, however we created a beautiful profile! Expect a very delicate and floral coffee with a long and beautiful finish. We recommend you use brew water with a low mineral content such as Spa Blauw.
Take a moment and enjoy!
|Flavour Notes||Orange Blossom, Nectarine, Butterscotch|