EL OBRAJE COLIBRI

Expect a refined profile, alive with notes of cherry, elderberry, bergamot, and nectarine Floral notes of coffee blossom - reminiscent of jasmine - are an unmistakable mark of Gesha. On the palate, the texture is silky with beautiful clarity: this is an elegant cup with delicately balanced sweetness and acidity.

Hacienda El Obraje is located at the very high elevation of 2200 metres, in the mountains of the Nariño department, with coffee planted on the slopes descending to a river valley below. Visiting the mill, Pablos dedication is clear to see, with meticulously maintained fermentation tanks, depulping equipment and raised drying beds.

Pablo was the first to introduce coffee to the Tangua area outside of the city of Pasto in the year 2000. Across over 100 acres, Pablo farms 25 acres of coffee and has preserved the rest as natural forest. By 2009, he had built a facility to process his own coffee and entered the specialty coffee market. His experiments have continued ever since: planting new varieties and introducing natural as well as washed processed coffees. Planting coffee at such a high elevation was risky but the trees have adapted extremely well: today you can taste all of Pablos hard work in this stunning nanolot.

This lot underwent Washed processing at the mill at El Obraje. All processing times vary according to the variables of climate at the time of harvest. Normally, cherries are fermented whole for 20 hours in the same bags that the pickers use for harvest. Cherries are selectively harvested for ripeness and sorted by floatation. After being pulped, coffee is dry fermented for another 24 hours and then fully washed before being sorted a second time via floatation. The coffee is then dried for an average of 16 days on raised beds or four days in the mechanical parchment combustion dryer, where it receives a hot air flow of 30 degrees Celsius.