Colombia Pablo Guerrero Geisha Washed - LIMITED RELEASE

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.

WASHED - ANAEROBIC FERMENTATION
Pablo and his team begin by selectively harvesting only the ripest cherries. Once picked, the cherries are taken to the sorting area at El Obraje, where they are hand-sorted and floated to remove any underripe, low-density, or defective fruit.

After sorting, the cherries undergo a 30-hour underwater fermentation, carried out by Pablo using Cofinet’s protocol. This controlled stage encourages the gradual development of sugars and organic acids within the fruit, helping to build complexity while preserving the clarity and structure of the coffee.

The fermentation time is carefully managed to bring balance to the cup - enhancing sweetness and brightness without overwhelming the natural character of the Geisha variety. The cherries are then pulped, thoroughly washed, and dried on raised beds, where they are closely monitored until they reach an ideal moisture content of 9.5–11%.

GEISHA
Geisha is renowned for its elegance, florality, and clarity, and this lot carries a direct connection to the famed Panama Geisha lineage. Grown from seeds of one of the most celebrated varieties in specialty coffee, it reflects the qualities that made Geisha so sought after: delicate aromatics, layered sweetness, and a clean, refined structure in the cup.

For a V60 style brewer:

Dose: 15 g coffee
Water: 250 g
Ratio: 1:16.6
Grind: medium-fine, slightly coarser than typical V60 if the coffee is very soluble
Water temperature: 92–94°C
Total brew time: 2:30–3:10
Water: soft to moderately mineralized, around 50–100 ppm alkalinity-adjusted brewing water if possible (Tongariro water in the supermarkets is a good starting point)

Pour Structure

0:00 - Bloom
Pour 45 g water.
Swirl gently.
Bloom for 40–45 seconds.

0:45 - Main pour
Pour from 45 g to 150 g in slow circles.

1:20 - Final pour
Pour from 150 g to 250 g in slow circles, then finish with a gentle center pour.

Target Taste

You’re looking for:
high sweetness, round acidity, clean tropical fruit, soft winey aromatics, and a silky finish.

If it tastes too boozy or heavy, go coarser or drop the temperature to 91–92°C.
If it tastes thin or sour, grind a little finer or push the ratio closer to 1:16.