Pablo never really imagined himself becoming a coffee farmer. He grew up in Medellín, far from the farm, and studied gastronomy, a career he only practiced for a short time. His family’s farm had been mostly abandoned for years, and before coffee became part of his life, he had worked with crops like plantain and avocado.

Things changed when his father had surgery on his knees and could no longer work for almost a year. Pablo decided to return to the farm to help him. What started as a way to support his family slowly became something much bigger.

His interest in agriculture grew, and in 2014 he studied Agricultural Administration before spending six months working on an avocado farm. A few years later, in 2019, he made the decision to return to his family’s farm and work alongside his father.

Around the same time, they began to pay more attention to a group of Geisha trees that had been planted from seeds brought from Panama years earlier. When Pablo started working with them, they saw something special. They began processing the coffee, tasting the results, and slowly discovering the potential of what they had on the farm. That was the beginning of Go Bros., a project Pablo built together with his brother, who now lives in the United States and continues to work in coffee.

Pablo and his brother worked together until 2022, experimenting, learning, and figuring things out mostly through experience and the advice of family members who had worked with coffee before. Pablo already knew how to work the land, but coffee was a different challenge. The complexity of processing and the difficulty of producing high-quality coffee had kept him from trying it before. Once he tasted what those Geisha trees could become, however, he decided it was worth the risk.

Today, Pablo has around 5,000 Geisha trees, along with some Caturra that he processes as naturals for the Development Lot. He has a full-time collaborator who works with him on the farm, while he also helps his father with his crops. They have adapted part of the farm to process their coffees, turning a space that was once underused into the center of their growing coffee project.

Pablo says he wouldn't trade his life in the countryside for anything. He still goes to Medellín often, but mostly for one thing: good food. The farm, however, is where he wants to be.