Pablo Guerrero - Washed Caturra

Summary

Pablo Andrés Guerrero, a former architect turned coffee farmer, produced this washed Caturra coffee at Hacienda El Obraje in Tangua, Nariño, Colombia, at 2000-2300 masl. After harvesting, cherries undergo a 20-hour bag fermentation, then are floated, de-pulped, dry fermented for 24 hours, washed, floated again, and sun-dried on raised beds for about 16 days. The cup profile is sweet and clean with notes of blackberry, dried apricot, and panela sweetness.

Details

Format

Bean

Decaffeinated

No

Producer

Pablo Andrés Guerrero

Altitude

2000 - 2300 m.a.s.l

Variety

Caturra

Notes

Apricot, Panela, Blackberry

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…