KATARTISIS, Colombia

The Peñas Blancas Coffee Processing Center is guided by the quiet discipline of Nestor Lasso and Jhon Vergara, two producers devoted to reshaping the way coffee is cultivated, processed, and shared in Acevedo, Huila. Their vision was to form a place where smallholders could refine their harvests through advanced methods and shared knowledge, ensuring consistency worthy of global recognition. What began as a local initiative has grown into a foundation of transparency, collaboration, and progress for the surrounding community.

From the highlands of Acevedo, the Peñas Blancas Natural stands as a reflection of this pursuit. Grown at 1,750 MASL, the coffee matures within a steady climate that holds between 17 - 24°C. The slow ripening allows sugars to build and structure to form, shaping a cup both complex and balanced.

Each cherry is picked at a Brix level above 22, signalling the height of sweetness and maturity. Upon arrival at the center, the fruit undergoes a thermal shock at 55°C for 30 minutes, cleansing and stabilising the lot. A 48 hr oxidation period follows, using recirculated mosto to deepen character and develop tone. The cherries are then sealed in lined plastic bags for 36 hrs, where a quiet fermentation unfolds under measured control.

Drying begins under open sun for two days before continuing mechanically for 36 hrs, reaching a stable moisture content below 11.5%. The result is a coffee that carries the precision and calm discipline of its makers, an offering born from intention, patience, and the enduring craft of Peñas Blancas.