El Obraje is a washed Castillo from Nariño, Colombia, produced by Pablo Guerrero at Hacienda El Obraje. Set in Tangua, the farm sits in a landscape once considered too cold and too elevated for coffee. What began as an uncertain experiment has since become its defining strength, where slow cherry maturation is shaped by cold nights, mineral-rich volcanic soil, and dramatic shifts in temperature across the day. At the farm, cherries are harvested at peak ripeness and undergo a carefully controlled 30-hour underwater fermentation before washing. This measured approach allows sugars and organic compounds to develop gradually, resulting in a profile that carries both sweetness and a gentle sense of lift. In the cup, El Obraje is round and juicy, with dense sweetness that leans toward sultana and prune. A mild berry acidity emerges gradually, bringing a blackberry-like brightness that becomes more apparent over time. The structure remains composed throughout, with a finish that feels full, warm, and quietly lifted. More than anything, this is a reflection of place. A coffee shaped by altitude once seen as a limitation, now expressed as depth, sweetness, and a restrained, steady brightness in the cup. Recommended to rest beans for 7-10 days from roast date before consuming.

El Obraje is a washed Castillo from Nariño, Colombia, produced by Pablo Guerrero at Hacienda El Obraje. Set in Tangua, the farm sits in a landscape once considered too cold and too elevated for coffee. What began as an uncertain experiment has since become its defining strength, where slow cherry maturation is shaped by cold nights, mineral-rich volcanic soil, and dramatic shifts in temperature across the day. At the farm, cherries are harvested at peak ripeness and undergo a carefully controlled 30-hour underwater fermentation before washing. This measured approach allows sugars and organic compounds to develop gradually, resulting in a profile that carries both sweetness and a gentle sense of lift. In the cup, El Obraje is round and juicy, with dense sweetness that leans toward sultana and prune. A mild berry acidity emerges gradually, bringing a blackberry-like brightness that becomes more apparent over time. The structure remains composed throughout, with a finish that feels full, warm, and quietly lifted. More than anything, this is a reflection of place. A coffee shaped by altitude once seen as a limitation, now expressed as depth, sweetness, and a restrained, steady brightness in the cup. Recommended to rest beans for 7-10 days from roast date before consuming.