In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
El Obraje – Geisha Coffee
Exemplary Coffee
El Obraje
Pablo Andres Guerrero
Nariño
Tangua
2.200 masl
Geisha
Unwashed
1,52 €. / cup

El Obraje – Geisha Coffee

From 23,75 to 190,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 1.52 €.
THE FARM
Mr. Pablo Guerrero was the first to introduce coffee to the Tangua area outside of the city of Pasto. The town used to be a wheat and bean production area, but, as business started to falter, Mr. Guerrero saw an opportunity to explore with coffee. It was risky because he was unsure how productive coffee would be at such a high elevation, but coffee flourished and now others are following in his footsteps.

Pablo Guerrero’s farm Hacienda El Obraje is one of the most stunning properties in the mountains of the Nariño department. Originally the farm was an apple orchard, and the transition to coffee has been challenging yet rewarding. Mr. Guerrero’s background in architecture leads him to approach coffee from both passionate and pragmatic angles, applying planting and processing strategies designed for long term farm health.

All fertilizers and disease/weed control is applied from the top of the farm down to avoid hauling heavy inputs uphill, an example of the way Pablo strategically approaches all aspects of farm management. Coffee harvesting, conversely, starts at the lower elevations at the bottom of the farm and works its way up. Obraje’s small mill includes an oven-style dryer for finishing lots started on the raised beds.
El Obraje employs four styles of pruning to keep trees growing new branches to encourage new production, since each node on a branch only produces a cluster of coffee cherries one time. In the 40 hectares of Hacienda El Obraje, the coffee trees make up the majority of the property. Pablo manages El Obraje carefully, planning which lots to renovate — either by replanting or pruning — in order to produce the most and the best harvest each year.
PROCESS
ElObraje is equipped with a small but extremely tidy wet mill on top of the property.

Coffee processing begins as soon as the cherries are harvested. Geisha plots were harvested between February and May of 2018 as cherries ripened slowly. Each day after harvest, cherries fermented for 25 hours in tile tanks and were then dried on the raised beds of the solar dryer for an average of 30 days. The drying time is variable, as this year there was not much sun in general, but many days with high temperatures.
CUPPING NOTES
Roasting date: 17-12-2018 - Reservations are allowed.
T.933193975
argenteria64@cafeselmagnifico.com

Intense tropical fruit and flowerfragrance. Very juicy and with a great complexity of flavors: fruit salad, pineapple juice and passion fruit, apple compote. Cristal clearand silky.
*For being so delicate, we recommend its preparation in any filter or plunger coffee machine.
ORIGIN
ElObraje is equipped with a small but extremely tidy wet mill on top of the property.

Coffee processing begins as soon as the cherries are harvested. Geisha plots were harvested between February and May of 2018 as cherries ripened slowly. Each day after harvest, cherries fermented for 25 hours in tile tanks and were then dried on the raised beds of the solar dryer for an average of 30 days. The drying time is variable, as this year there was not much sun in general, but many days with high temperatures.