Andrès Guaca

Guacobia is a small, meticulously managed farm in Acevedo, Huila, where
third-generation coffee grower Andrés Guaca cultivates Geisha, Bourbon
Rosado, Bourbon Papayo, Bourbon Ají, and Pacamara at 1,550–1,600 meters
under medium shade.

Andrés grew up surrounded by coffee trees and has
spent more than 24 years transforming both his own farm and the practices of
his community. Since acquiring Guacobia in 2008, he has shifted from
traditional Castillo plantings toward high-quality specialty varieties, investing in training for neighboring farmers and championing sustainable, future-
focused production.

Today, Guacobia stands as a model of innovation, family legacy, and ongoing commitment to elevating the region's coffee.

This Pink Bourbon lot is hand-harvested at peak ripeness by a team of 8–13
seasonal pickers, then carefully sorted and fermented in sealed bags or baskets
for 36–60 hours before being de-pulped and transferred to the drying station.
The coffee dries for 12–18 days on patios and under canopy, allowing for slow,
even development. With only four hectares planted in coffee — and one
hectare preserved as forest reserve — the farm maintains impressive
biodiversity alongside its agricultural work.

Andrés' goal is to see his region
recognized globally for exceptional specialty coffee, and he continues to train
and encourage other producers to adopt practices that lead to cleaner, more
distinctive, and high-quality cups.