Grown by Pablo Guerrero, the cherries were picked following a strict ripeness criteria, and was exposed to a 42 hours lactic fermentation, while introducing carbon dioxide during the process. It was later gently washed and placed on raised beds under shadow for 16 days until ideal moisture content was achieved.
Pablo's focus on the strict selection of the cherries and control of the fermentation process led to the desired cup profile he was looking for, which he ended up competing and winning first place in the Cup of Excellence 2021 contest and great satisfaction for the hard work.
El Obraje coffee farm has become a vertical model of farm and coffee shop, with the aim to offer high-quality coffees to the national and international market. It has allowed Pablo to create partnerships with a local cooperative in order to provide assistance to other coffee growers so they can also export their coffees.
100g Roasted for Filter
Washed - Carbonic Maceration
2100 - 2200 m.a.s.l
Apricot, Nectarines, Jasmine