Highlights

“Cup of Excellence winner Pablo Andrés Guerrero grows this lot at El Obraje in Nariño, Colombia, where the farm sits at 2,200 meters and more than half the land is set aside as a nature reserve. Cherries were hand-picked at maximum ripeness, rinsed and floated the same day, then fermented in two stages: whole cherry in sealed containers for 12-96 hours before mechanical pulping, followed by a second fermentation of the parchment for 12-72 hours. After a final wash the coffee dried for 2-5 days on raised beds and then mechanically for 1-5 days.”