Colombia El Obraje Pablo Guerrero "Caturra": Sample Coffee Roasters

Colombia
El Obraje
Pablo Guerrero "Caturra"

This coffee was exposed to 42 hours of lactic fermentation. For lactic fermentation to take place, the cherries were placed inside plastic tanks for 42 hours at 22 degrees celcius. In this environment bacteria feeds from carbohydrates and sugars in the mucilage and this leads to a higher concentration of lactic acid.

Body Acidity

Roasted omni for filter and espresso

This coffee is grown by Pablo Guerrero at Finca El Obraje. Cherries were picked following a strict ripeness criteria. This coffee was exposed to 42 hours of lactic fermentation. For lactic fermentation to take place, the cherries were places inside plastic tanks for 42 hours at 22 degrees celcius. In this environment bacteria feeds from carbohydrates and sugars in the mucilage and this leads to a higher concentration of lactic acid.

Sourcing and ingredients

100% Caturra coffee beans, provided by Cofinet and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Pablo Guerrero
Country: Colombia
Region: Nariño
Altitude: 2100-2200m above sea level
Varietals: Caturra
Process: Washed
Body: Medium
Acidity: Medium
Tasting notes: Pear, violet, guava
Roast style: Omni

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.