Hacienda El Obraje is located in the mountains of Nariño, near Pasto, where Pablo Andrés Guerrero began growing coffee in 2000. What was once a farm dedicated to growing grains gradually evolved into a specialty coffee project.

The coffee grows at 2,200 meters above sea level, in volcanic, mineral-rich soils and under unique climatic conditions with large temperature differences between day and night. Of the farm's nearly 100 hectares, only around 25 hectares are currently dedicated to coffee, while the rest has been preserved as a natural forest reserve.

Pablo processes the coffee directly on the farm. The cherries are carefully selected for ripeness and go through several stages of sorting. For this Caturra, the cherries are first fermented for around 20 hours. They are then depulped and undergo a second fermentation of approximately 24 hours before being washed and slowly dried.

The result is a sweet, clean and long-lasting cup with notes of blackberry, chocolate, hazelnut and caramel. A coffee that combines the character of high-altitude Nariño coffees with an approachable and beautifully balanced profile.