Pablo Andres Guerrero

We are proud to feature this outstanding coffee from Pablo Andres Guerrero at Hacienda El Obraje in Nariño, Colombia. Grown at a stunning 2200 metres above sea level, this washed Caturra offers a bright and juicy profile, with notes of mandarin orange, sweet citrus, and red apple.

Hacienda El Obraje is located on steep, volcanic slopes just outside the city of Pasto, an area known for its dramatic landscapes and extreme altitude. It’s here that Pablo Guerrero has built something truly remarkable. At 2200 metres above sea level, he’s not just producing coffee - he’s pushing the boundaries of what’s possible at this altitude, crafting a cup that reflects both the extreme environment and his careful, considered approach.

Pablo didn’t set out to be a coffee producer. His family’s land once grew wheat, but when the Colombian market shifted in the 1990s, that path dried up. He tried fruit trees next, but logistics made that dream short-lived. It wasn’t until 2000 that Pablo planted his first coffee trees - without knowing if they’d survive the altitude.

Fast forward two decades, and El Obraje is now a model for high-elevation coffee farming. The extreme temperatures - ranging from near freezing nights to hot, dry days - create dense, compact beans with complex acidity and structure. And the volcanic soil, rich with minerals, adds its own signature to the cup.

Pablo's approach blends intuition with precision. His background in architecture shows in how the farm is laid out and how the processing is handled. Everything is designed to protect both the coffee and the land for the long term. The wet mill includes tiled fermentation tanks, mechanical dryers, and raised drying beds under solar cover - ensuring that cherries go from picking to processing without delay. Even the coffee nursery is carefully managed, with seedlings started in bags before being transplanted into the field.

He’s also constantly experimenting - testing fermentation times, temperatures, and even how tightly packed the cherries are during fermentation. Nothing is left to chance. His current washed method starts with a selective cherry pick, followed by floatation sorting, 20 hours of in-cherry fermentation, dry fermentation after pulping, and finally drying either slowly on raised beds or more quickly in the farm’s combustion dryer, depending on the weather.

What makes this coffee so special isn’t just the method - it’s the whole environment. The slopes are steep, shaded by low-density trees that allow airflow and reduce humidity. Much of the estate is now protected forest, with only a quarter under cultivation. It’s a farm designed with purpose, resilience, and beauty.

And you can taste that dedication. This lot is delicate yet vibrant, with a clean, structured profile. Expect bright notes of mandarin orange, red apple, and a juicy, elegant finish.

Origin: Nariño, Colombia
Producer: Pablo Andres Guerrero
Farm: Hacienda El Obraje
Altitude: 2200 m.a.s.l.
Variety: Caturra
Process: Washed
Flavours: Mandarin orange, sweet citrus, red apple