Hacienda El Obraje

Country/Region: Colombia/Nariño

Varietal: Costa Rica 95

Processing: Washed

Elevation: 2200 - 2300 m.a.s.l.

We Taste: Mandarin, Red Apple, Apricot

Costa Rica 95 is a Catimor variety developed by the Costa Rican Coffee Institute (ICAFE), originating from a controlled cross between Timor Hybrid and Caturra. After being introduced to Colombia, the variety found a strong home in regions such as Huila and Nariño, where high elevations and volcanic soils allow it to develop greater complexity.

At El Obraje Farm, Pablo and his team select only the ripest cherries by hand. The cherries are then carefully sorted and floated to remove underripe or defective fruit before undergoing a controlled 30-hour underwater fermentation. This process allows the natural sugars and organic acids to develop gradually, building greater complexity while maintaining the character of the coffee.

After fermentation, the coffee is pulped, thoroughly washed, and spread across raised beds to dry slowly and evenly. The team closely monitors the drying process until the coffee reaches 9.5–11% moisture.

The result is a washed coffee with a bright, lively character, balanced sweetness, and a clean, structured acidity.