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El Obraje

El Obraje

A coffee that reflects the high elevations of Tangua and Pablo Guerrero's continued work at Hacienda El Obraje: orchard fruit & cocoa.

£18.00
£18.00
Sale Sold out
Volume

Character

We taste red apple, mandarin and cocoa.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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High elevations and volcanic soils.

Coffee was first planted at Hacienda El Obraje as a way to diversify the Guerrero family's farm.

Over time, Pablo Guerrero began focusing on quality, experimenting with varieties and processing to better understand what the farm's high elevations and volcanic soils could produce.

This lot is Costa Rica 95, a variety that has become well suited to Nariño's cool climate and long ripening season.

After harvest, the cherries undergo an underwater fermentation before being washed and dried on raised beds, with every stage completed at the farm.

The Producer

Hacienda El Obraje is owned by Pablo Guerrero, who introduced coffee to the Tangua region near Pasto in 2000.

At a time when few believed coffee could thrive at this altitude, Pablo planted his first trees and began experimenting with new varieties and processing methods.

Today, El Obraje is recognised for producing exceptional coffees from one of Colombia's highest growing regions. We're pleased to share this washed Costa Rica 95 lot.

  • Production Data

    Produced by Pablo Guerrero
    Region - Nariño
    Grown at 2200 - 2300 masl
    Varietal - Costa Rica 95
    Harvest - September 2025
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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