SPECTRUM - Hacienda El Obraje Pink Bourbon

Producer Pablo Andrés Guerrero is a pioneer in coffee cultivation in the municipality of Tangua, Nariño. He plants traditional varieties alongside lesser-known ones. Obraje has positioned itself as one of the country's most outstanding producers, winning first place in the 2021 Cup of Excellence and also setting a record at an international auction that same year with the winning lot in the competition organized by ASECC.

HACIENDA EL OBRAJE
Hacienda El Obraje, located in the mountains of Nariño, spans nearly 100 hectares, with coffee cultivated on 25 hectares and the rest preserved as a natural forest reserve by Pablo. The estate’s wet mill is equipped with fermentation tanks, depulping equipment, mechanical dryers, and raised beds under a solar dryer, ensuring immediate processing after harvest. 
Obraje also has its own nursery, where seeds are planted in soil bags before being transplanted into the field. The farm uses a mixed fertilization approach, applying both organic and chemical fertilizers. The farm’s unique microclimate and volcanic, mineral-rich soil significantly influence the coffee’s flavor profile.
Despite irregular rainfall, water from the farm's retention pond is used for irrigation. The region’s wide temperature fluctuations—ranging from 32°C during the day to 8°C at night—affect the bean density and cause the trees to grow more compact than those in other regions of Colombia.

• HACIENDA EL OBRAJE
  Hacienda El Obraje, located in the mountains of Nariño, spans nearly 100 hectares, with coffee cultivated on 25 hectares and the rest preserved as a natural forest reserve by Pablo. The estate’s wet mill is equipped with fermentation tanks, depulping equipment, mechanical dryers, and raised beds under a solar dryer, ensuring immediate processing after harvest.
  Obraje also has its own nursery, where seeds are planted in soil bags before being transplanted into the field. The farm uses a mixed fertilization approach, applying both organic and chemical fertilizers. The farm’s unique microclimate and volcanic, mineral-rich soil significantly influence the coffee’s flavor profile.
  Despite irregular rainfall, water from the farm's retention pond is used for irrigation. The region’s wide temperature fluctuations—ranging from 32°C during the day to 8°C at night—affect the bean density and cause the trees to grow more compact than those in other regions of Colombia.
  

• WATER SPEC:
  Hardness: 70 ppm
  Alkalinity: 35 ppm

  BREW RATIO (COFFEE TO WATER):
  1:17 (e.g., 10g of dried coffee ground to 170g of brewing water)

  WATER TEMPERATURE:
  93°C / 199°F

  CURRENT SETTING:Grind at 5(medium)

  *GRIND SETTING SCALE 1 TO 10
  1: Very Fine (for turkish coffee)
  2: Fine (for espresso)
  3-7: Medium (for drip coffee, pour-over, cupping)
  8: Coarse (for French press)
  9-10: Very Coarse (for cold brew)