Producer Notes
Pablo Guerrero introduced coffee to Tangua, near Pasto, in 2000, transitioning from grain and fruit production after market shifts made them unsustainable. His family’s farm, Hacienda El Obraje, had long produced wheat, but government grain imports and logistical challenges with fruit led Pablo to experiment with coffee. Starting without a mill, he built his own by 2009 and entered the specialty market, eventually cultivating new varieties like Gesha and exploring Natural and Washed processing. Despite the risks of growing at high altitudes, his success inspired others to follow. The on-site wet mill now includes fermentation tanks, depulpers, dryers, and raised beds, with seedlings grown in soil bags and a fertilization strategy combining organic and chemical inputs. El Obraje's location—high in the volcanic mountains of Nariño—gives the coffee its distinct character. The rocky, mineral-rich soil, dramatic temperature swings, and limited rainfall contribute to bean density and compact trees, though these conditions also require careful irrigation and drying practices. Originally an apple orchard, only 25 of the farm’s nearly 100 hectares are now planted with coffee, with the rest preserved as forest. Pablo’s architectural background informs his thoughtful farm layout and processing design. His curiosity and precision extend to fermentation, where he experiments with time, temperature, and consistency. Gesha seeds brought from Panama in 2011 are selectively harvested at peak ripeness and processed using carefully timed fermentation, washing, and drying techniques to bring out the coffee’s full potential.
