Coffee.

Mr. Pablo Guerrero introduced coffee to Tangua, near Pasto, in 2000. His family’s Hacienda El Obraje originally produced wheat on 92 hectares, but shifted to coffee after grain imports made wheat farming unviable in the 90's. After ten years of unsuccessful fruit farming, Pablo began growing traditional coffee, later building his own processing mill in 2009 and entering the specialty coffee market. He experimented with new varieties and processing methods, and despite the risks of high-altitude coffee production, his coffee trees thrived, inspiring others to follow suit.

El Obraje’s wet mill now includes advanced processing equipment, and having the mill on site allows for immediate coffee processing after harvest. The farm maintains its own nursery and uses mixed fertilization. The unique climate and terrain, including volcanic mountains and rocky soil, contribute to the distinct cup profile of Obraje’s coffee. The farm faces irregular rainfall and temperature fluctuations, which impact bean density and tree growth. Initial humidity issues made shade trees impractical, but the coffee has adapted, and low-density shade trees are now planted.

The 100-hectare estate, set in the Nariño mountains, cultivates coffee on 25 hectares, with the rest converted into a natural forest reserve. Pablo’s background in architecture influences his methodical approach to coffee production. He values experimentation with fermentation, maintaining consistent conditions for the process.

In 2011, Pablo introduced Gesha seeds from Panama, expanding to 9,000 trees by 2015. Gesha trees are spaced to accommodate their broad branches and selectively harvested at full maturity. This lot of Gesha coffee underwent Washed processing at El Obraje’s mill. Processing times vary with climate conditions, but typically involve 20-hour whole cherry fermentation, 24-hour dry fermentation, and thorough washing and sorting. The coffee is dried for 16 days on raised beds or four days in a mechanical dryer at 30°C.