This issue of Blanchard’s Limited Release can series pairs two of the best Colombian coffees we’ve cupped: The Tati / Castillo blend from Noralba Velandia at Finca El Nogal in Quindio, and the Geisha from Pablo Guerrero at Finca El Obraje in Nariño.
Both of these exceptional coffees represent the highest level of agricultural expertise and innovation, attention to detail in harvesting and processing, and a keen understanding of the value of quality over quantity in the specialty coffee market.
Finca El Obraje Geisha
Grower: Pablo Guerrero
Farm: El Obraje
Origin: Nariño, Colombia
We’ve sourced coffee from Finca El Obraje for some time and it has been a favorite at the Blanchard’s cupping table, so when we had the opportunity to bring in Pablo Guerrero’s Natural Geisha, we couldn’t say no. The Geisha coffee varietal is notoriously difficult to grow successfully. With a preference for higher altitudes, a greater sensitivity to climate and disease, and a much longer maturation, most farmers steer clear of taking a chance on planting Geisha. Luckily Pablo Guerrero was up for the challenge and has produced a fantastic coffee.
The Finca El Obraje Geisha exhibits typical Geisha characteristics of black tea-like aromas and lush notes of lime and floral fruit, but it also boasts a rich, sweet chocolate undertone that reminds you that you’re still drinking a Colombian coffee.
Finca El Nogal
Grower: Noralba Velandia
Farm: El Nogal
Origin: Quindio, Colombia
Varietals: Tabi & Castillo
Finca El Nogal was brought to our attention by our partner in Colombia, Daniel Velasquez of Campesino Specialty Coffee. Daniel helps us source and import Finca El Ocaso and found this coffee at a competitive auction for the top fifteen coffees of the Quindio region. Noralba Velandia’s farm is only 5 hectares; small enough to allow her complete control over all processing, which means she can set aside especially desirable portions of her harvest to be sold as nano-lots like this one. What began as an auction purchase, has developed into a strong friendship between Daniel and Noralba, which means we will hopefully have the chance to feature more of her beautiful coffees in the future.
The Finca El Nogal features a 16 hour fermentation of Tabi and Castillo varietals, followed by fully washed processing. This leads to an incredibly soft coffee with a silky, milk chocolate body, and notes of red fruit, apricot, and a delicate floral citrus finish.
Both coffees are incredibly limited in availability, and are packaged in sealed bags within our 150g Limited Release cans. The cans are 100% recyclable, but we suggest repurposing them for planters, pencil holders, paint wells, or anything you like, to have a lasting memory of a beautiful, ephemeral coffee experience.
Recommended Brew Method: Hario V60, medium fine grind, 1:16 coffee to water ratio.