MEET THE PRODUCER | Pablo Andrés Guerrero neither comes from a coffee-growing family nor background, but he made the switch from architecture to agriculture in 1988 and planted his first coffee trees about twelve years later. Today, he is a storied producer with numerous competition coffees and one first-place Cup of Excellence win (2021) under his belt. Pablo is gregarious, exacting, and a lover of German Shepherds - the latter of which feature prominently in photos from Hacienda El Obraje, Pablo's picturesque farm on the sloping hills of Tangua. TRUST THE PROCESS | After being picked at peak ripeness, the cherries are left to ferment in the same bags used by the pickers for about 20 hours before being floated for quality control and then de-pulped. The coffee is then dry fermented for an additional 24 hours before being thoroughly washed and floated a second time. Finally, the coffee is spread out on raised beds to sun dry for an average of 16 days. TAKE A SIP | Exemplifying everything we love about high-grown Caturra coffees, Pablo's lot is sweet and clean, fresh and vibrant. Fruit notes, like blackberry and dried apricot, are subtle yet expressive, joining forces with a sweetness reminiscent of panela to give us a cup of perfectly coffee-flavored coffee - in all the best ways. ___________________________________________________________________________ Origin | Tangua, Nariño, Colombia Producer | Pablo Andrés Guerrero Process | Washed Variety | Caturra Elevation | 2000-2300 masl

MEET THE PRODUCER | Pablo Andrés Guerrero neither comes from a coffee-growing family nor background, but he made the switch from architecture to agriculture in 1988 and planted his first coffee trees about twelve years later. Today, he is a storied producer with numerous competition coffees and one first-place Cup of Excellence win (2021) under his belt. Pablo is gregarious, exacting, and a lover of German Shepherds - the latter of which feature prominently in photos from Hacienda El Obraje, Pablo's picturesque farm on the sloping hills of Tangua. TRUST THE PROCESS | After being picked at peak ripeness, the cherries are left to ferment in the same bags used by the pickers for about 20 hours before being floated for quality control and then de-pulped. The coffee is then dry fermented for an additional 24 hours before being thoroughly washed and floated a second time. Finally, the coffee is spread out on raised beds to sun dry for an average of 16 days. TAKE A SIP | Exemplifying everything we love about high-grown Caturra coffees, Pablo's lot is sweet and clean, fresh and vibrant. Fruit notes, like blackberry and dried apricot, are subtle yet expressive, joining forces with a sweetness reminiscent of panela to give us a cup of perfectly coffee-flavored coffee - in all the best ways. ___________________________________________________________________________ Origin | Tangua, Nariño, Colombia Producer | Pablo Andrés Guerrero Process | Washed Variety | Caturra Elevation | 2000-2300 masl