Pablo Guerrero - Natural Gesha

Regular price $35.00

ROAST | LIGHT

ORIGIN | TANGUA, NARIÑO, COLOMBIA 

NOTES | JASMINE, RASPBERRY, NECTARINE, RAW SUGAR

Pablo Guerrero is an incredible coffee producer in Tangua, Nariño, Colombia. His farm, El Obraje, sits at a high elevation surrounded by volcanic mountains which provide mineral nutrients to the soil. The temperature swings wildly during the coffee growing season (from 32°C at noon to 8°C or less at night) - the high humidity means that only a few shade trees are required to maintain ideal production. The coffee tree responds to climate stress (such as dramatic temperature swings) by sending more nutrients to the fruit. These nutrient-dense coffee cherries tend to produce a better final cup of coffee! Pablo Guerrero has hit the sweet spot - just the right amount of climate stress and some exceptional coffee varieties. The Gesha variety grown at Finca El Obraje was brought from Panama in 2011 and has produced truly outstanding results for the last several years. 

We are so excited to get our hands on this naturally processed lot of Pablo Guerrero's Gesha. Coffee cherries are selectively picked at peak ripeness and briefly fermented for 20 hours using the bag-held technique. Sorted cherries are then spread across raised beds and dried for roughly 30 days. Each year, the processing techniques are more finely tuned so the coffee keeps getting better; Pablo's commitment to excellence motivates our commitment to "exceptional coffee, kept simple"

We're trying something a little different with this release. Despite this being a very limited lot, we want yall to have the chance to really spend time getting to know this coffee as you brew it for yourselves (something that can be a challenge with our 100g black label releases). We're selling this coffee in our standard, 340g retail bag, but at a price point that reflects the quality and value of the coffee. 
 
On the nose, this coffee shines with the delicate florals of jasmine. Bright raspberries are the first thing we taste, followed by juicy nectarine. The finish is intensely sweet - as a whole, it is truly a joy to experience this coffee. 
 

Producer | Pablo Guerrero 

Farm | Finca El Obraje

Process | Natural

Variety | Gesha

Elevation | 2100 - 2300 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com