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, futurefocused 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.
--Information Courtesy of Balzac Brothers Coffee