Hacienda El Obraje, now renowned for its award-winning coffee, had been in Pablo's family for generations, originally producing wheat and grains across 92 hectares. With the Colombian government's grain imports in the 1990s, wheat production became unfeasible. After ten years of experimenting with fruit trees, which faced challenges in market access, Pablo transitioned to growing coffee in 2000 despite the risks, as other Colombian producers had never believed in coffee's viability at these high altitudes, yet Pablo vividly remembered picking delicious coffee cherries from two coffee trees on the farm in his childhood.

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Pablo’s background in architecture has led him to approach coffee production with both passion and pragmatism, using planting and processing strategies designed for long term farm health and production quality, these include preserving 75% of the land as natural forest reserve, building multiple water ponds for irrigation to combat irregular rainfalls, and constructing network of roads on the farm for easy access by his aging workers in the community. His farm is a true paradise, meticulously clean, organized, with an abundance of biodiversity! The health of the soil reflects in the coffee quality, with impeccable balance and texture! Last month we featured the Typica variety, and this month, we will taste this Pink Bourbon, and find some beautiful florals and delicate fruit notes that remind us of munching of this coffee cherry on Hacienda El Obraje.