Producer and Region

This coffee comes from Hacienda El Obraje in Nariño, Colombia, grown at 2200 meters above sea level.

The farm is led by Pablo Andres Guerrero, who introduced coffee to the Tangua area in 2000. El Obraje had been in his family for generations, originally producing wheat and grains. When grain farming became unviable, Pablo spent years experimenting with fruit trees before turning to coffee.

By 2009 he had built his own wet mill and entered the specialty market. His background in architecture shows in the way he approaches the farm, thoughtful, long term and detail focused.

Nariño’s high elevation, volcanic soils and strong day to night temperature shifts create dense coffees with clarity and tension. The region borders Ecuador and is known today as one of Colombia’s most distinctive coffee areas.

Variety

Caturra is a natural mutation of Bourbon, known for sweetness, balance and clarity in the cup. At high elevations like El Obraje, it develops density and structure.

Cultivation and Processing

Cherries are selectively handpicked and sorted by floatation.

Fermentation begins in cherry for around 20 hours. After depulping, the coffee dry ferments for approximately 24 hours before being fully washed and sorted again.

Drying takes place on raised beds for around 16 days, or in mechanical dryers at controlled low temperatures when climate requires it. Careful drying helps maintain structure and balance.

Flavour Profile

We found Red apple freshness, Maple Syrup sweetness and a subtle Green Bell Pepper note that adds lift. The acidity is present from start to finish, structured and refreshing without becoming sharp and balanced by sweetness.