Colombia Pablo Guerrero Geisha Washed - LIMITED RELEASE
Colombia Pablo Guerrero Geisha Washed - LIMITED RELEASE
Colombia Pablo Guerrero Geisha Washed - LIMITED RELEASE
Colombia Pablo Guerrero Geisha Washed - LIMITED RELEASE
Colombia Pablo Guerrero Geisha Washed - LIMITED RELEASE

Colombia Pablo Guerrero Geisha Washed - LIMITED RELEASE

TASTING NOTES

Floral · Citrus · Peach · Apricot Nectar · Oolong

From Hacienda El Obraje in the mountains of Nariño, Pablo Guerrero’s washed Geisha is an elegant, expressive coffee with layered florals, juicy stone fruit and a beautifully clean finish. A carefully managed 30-hour underwater fermentation brings sweetness and depth without obscuring the variety’s delicate character.

VARIETAL Geisha
PROCESS Washed · 30-hour underwater fermentation
ALTITUDE 2000–2200 m.a.s.l.
PRODUCER Pablo Guerrero Hacienda El Obraje
ORIGIN Tangua, Nariño, Colombia
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meet the producer

Pablo Guerrero

Hacienda El Obraje is a truly stunning farm of the Guerrero family in the mountains of the Nariño department in Colombia, with coffee planted on the slopes descending to a river valley.
The nearly 100-hectare estate now cultivates coffee on only 25 hectares; the rest of the land has been converted into a natural forest reserve by Pablo Guerrero.

When Pablo first began planting coffee in the Tangua area outside the city of Pasto in 2000, he cultivated more conventional varieties for the area and didn’t have a mill of his own.
By 2009 he had built a facility to process his own coffee and entered the specialty coffee market.
Transitioning to coffee production was risky because he was unsure how productive coffee cultivation would be at such high elevations (2200 masl), but the coffee trees flourished, and now others are following in his footsteps.

Pablo brought Gesha seeds to El Obraje from Panama in 2011, starting with 2,000 trees. Four years later he planted other 7,000 trees. Gesha trees are planted at the distance of 3 meters between them to give their broad-stature branches room to grow.
Gesha cherries are selectively harvested when they are at full maturity and have a red-purple color. The climate and terrain of Obraje farm – situated near many volcanic mountains, with rocky soil, rich with minerals – are major contributing factors to the unique cup profile of coffee grown here.

the process

Washed · 30-hour underwater fermentation

This Geisha undergoes a 30-hour underwater fermentation before being pulped, washed and carefully dried. The process is designed to develop sweetness and complexity while retaining clarity.

Selective Harvest & Sorting

Ripe Geisha cherries are selectively harvested, hand-sorted and floated to remove underripe or defective fruit.

Underwater Fermentation

The sorted cherries undergo a carefully controlled 30-hour underwater fermentation using Cofinet’s protocol.

Pulping & Washing

After fermentation, the cherries are pulped and thoroughly washed to remove the remaining fruit material.

Raised-Bed Drying

The parchment is dried on raised beds and monitored until it reaches approximately 9.5–11% moisture.

why we chose this coffee

An extraordinary expression of Geisha.

Pablo Guerrero’s Geisha captures what we love about carefully grown and processed coffee: vivid florals, vibrant but balanced acidity, and a sweetness that keeps unfolding as the cup cools. The controlled fermentation adds dimension while leaving El Obraje’s high-altitude character and Geisha’s elegance at the forefront.