Mr. Pablo Guerrero was the first to introduce coffee to the Tangua area outside of the city of Pasto. The town used to be a wheat and bean production area, but, as business started to falter, Mr. Guerrero saw an opportunity to explore with coffee. It was risky because he was unsure how productive coffee would be at such a high elevation, but coffee flourished and now others are following in his footsteps.
Pablo Guerrero’s farm Hacienda El Obraje is one of the most stunning properties in the mountains of the Nariño department. Originally the farm was an apple orchard, and the transition to coffee has been challenging yet rewarding. Mr. Guerrero’s background in architecture leads him to approach coffee from both passionate and pragmatic angles, applying planting and processing strategies designed for long term farm health.
El Obraje is equipped with a small but extremely tidy wet mill on the property. Coffee processing begins as soon as the cherries are harvested. This lot of Washed Caturra was depulped, fermented for 16 hours in tile tanks, fully washed, and dried on the raised beds of the solar dryer.
Read more about Hacienda El Obraje’s history and current practices.