The Story
Finca Voller is a 10-hectare farm in the highland district of Pozuzo, run by Gregorio Espinoza and his two sons. While many farms in the region have converted to cattle, the Espinozas have doubled down on coffee by diversifying varieties, investing in fermentation control and building long-term climate resilience.
This small 0.51-hectare Red Obata lot was selectively hand-picked, then processed using a dual fermentation: 72 hours whole cherry, followed by 20 hours pulped. A final mucilage wash and controlled drying over nine days complete a method that brings precision and structure to a deeply sweet, high-altitude profile.
Sweet notes of caramel and raspberry make Gregorio’s Red Obata a perfect daily ritual.
Ben Martin - Senior Barista, WatchHouse Somerset House.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Finca Voller is a 10-hectare farm in the highland district of Pozuzo, run by Gregorio Espinoza and his two sons. While many farms in the region have converted to cattle, the Espinozas have doubled down on coffee by diversifying varieties, investing in fermentation control and building long-term climate resilience.
This small 0.51-hectare Red Obata lot was selectively hand-picked, then processed using a dual fermentation: 72 hours whole cherry, followed by 20 hours pulped. A final mucilage wash and controlled drying over nine days complete a method that brings precision and structure to a deeply sweet, high-altitude profile.
Sweet notes of caramel and raspberry make Gregorio’s Red Obata a perfect daily ritual.
Ben Martin - Senior Barista, WatchHouse Somerset House.
