ORIGIN STORY
Architect-turned-producer, Pablo Andrés Guerrero
El Obraje Farm sits 2,200 meters above sea level in the Andes Mountains. Its producer, Pablo Andrés Guerrero, is a former architect. He shaped the environment for coffee to grow, one tree at a time — as if designing it — choosing to follow nature rather than reshape it. More than half of the farm remains untouched.
That approach earned first place at the Cup of Excellence. For Pablo, the award was not the end of proving something, but a sign that the path he had chosen was the right one. Since then, the coffee has been made the same way.
--
Moka — the first harvest
Three years ago, Pablo planted his first Moka variety in the soil of El Obraje. A small, finicky cultivar with an intense sweetness, it would need time — so we chose to wait. In 2025, it bore fruit for the first time.
The cherries were fermented for 48 hours, sealed from light and air, then dried under shade for 15 days. Completed without haste, this coffee carries the concentrated sweetness unique to Moka, and the liveliness that only a first harvest can hold.