Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams
Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams
Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams
Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams
Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams
Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams
Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams
Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams

Standout Coffee

Colombia | El Obraje | Gesha & Maracaturra | Washed Anaerobic | 250 grams

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"This blend is 73% Gesha and 27% Maracaturra coffee. The blending of these coffees was a logical choice for Pablo for a number of reasons. These plants have similar ripening times and very similar sugar content as well" -Pablo Guerrero

Coffee: This coffee comes from the famous and price winning farm El Obraje in

Nariño, Colombia and the producer Pablo Guerrero. It's a Gesha and Marecaturra field blend that was harvested in late August 2021 grown at a remarkable altitude of 2300 masl.

Process/Variety: Gesha / Marecaturra

Taste description: Floral aromatics, tropical fruit, sweet citrus, wonderful structure and clean finish.

Story: According to Pablo, “Experimenting with fermentation has been quite interesting. We have tried different times and temperatures, first with the cherries and after with the beans. I have learned many things. It’s important to always have the same quantity of coffee during the fermentation process, or at least give the coffee similar conditions of space and temperature.”

This blend is 73% Gesha and 27% Maracaturra coffee. The blending of these coffees was a logical choice for Pablo for a number of reasons. These plants have similar ripening times and very similar sugar content as well. Maracaturra trees are planted between Gesha plants on one of the lots at El Obraje, so the cherries are harvested and blended right away. Maracaturra was chosen originally as an experimental variety for El Obraje from farms in Central America. The variety makes up just a small portion of the farm’s total production, but its unique flavor profile of yellow fruits and honeysuckle florals make it an irreplaceable component in Colibri Blend.

The cherries were first fermented whole for 40 hours in sealed tanks. This anaerobic environment allows only specific bacteria to work and break down sugars. After depulping, the coffee was dry fermented for another 40 hours in sealed GrainPro bags. This second fermentation allows natural yeasts and lactic bacteria to work, developing deep flavors in the coffee. Once the sugar content reaches 10 degrees Brix, the coffee is rinsed to remove excess mucilage before being moved to drying beds for 20–25 days of drying. During the peak of harvest, when mill capacity is at its maximum, the coffee is instead dried on raised beds for 16 days and then dried under the hot 30°C airflow of the mechanical parchment combustion dryer for 4 days.

*Text from Ally Coffee and Filip who helped us get this coffee to Europe.