Colombia is renowned worldwide for its superior coffee quality. The rich, volcanic soil and ideal climate conditions of the country result in coffee beans that are cherished for their mild flavor and balanced acidity. Colombian coffee is typically described as having a medium body, a crisp, bright taste, and hints of fruitiness. Locals take pride in their coffee culture, which includes traditional coffee-making techniques passed down through generations.
About the Coffee
Colombia
Huila
Acevedo
Java
Natural
1600 - 1900 masl
Arabica
Penas Blancas Coffee Processing Center
GrainPro or similar
70
85.5
The natural process at Penas Blancas is carefully managed to develop the Java variety's vibrant flavor profile while maintaining clarity and balance in the cup. Each stage of the process is optimized for quality and consistency:
1. Selective Harvesting-Only the ripest, fully matured cherries are handpicked to ensure uniformity and high sugar content for fermentation.
2. Density Sorting & Floating - Cherries are floated in water to remove defects and underripe beans, ensuring that only the best fruit is processed.
3. Anaerobic Pre-Fermentation - The sorted cherries undergo a controlled anaerobic fermentation phase in sealed tanks for 48-72 hours, intensifying fruity and floral characteristics.
4. Slow Drying on Raised Beds -The fermented cherries are spread on raised drying beds and carefully monitored for 25-30 days, allowing for even moisture loss and optimal sugar development.
5. Regular Rotation & Monitoring - Cherries are turned frequently to prevent overfermentation and mold development while maintaining uniform drying.
6. Resting & Milling-Once the cherries reach an ideal moisture level (10.5-11 %), they are rested in parchment for stabilization before hulling, sorting, and final preparation for export.
Penas Blancas Coffee Processing Center is led by Nestor Lasso and Jhon Vergara, two visionary coffee producers dedicated to revolutionizing post-harvest processing in Acevedo, Huila. Their goal was to create a centralized hub where small-scale farmers could access world-class processing techniques, ensuring consistency and quality that meets international specialty
coffee standards.
About Nestor Lasso
Nestor Lasso is a young and innovative coffee producer from Huila who has gained international recognition for his expertise in experimental processing methods. With a deep passion for specialty coffee, he has been instrumental in introducing innovative fermentation techniques and improving quality control at Penas Blancas. His commitment to excellence and sustainability has helped position the facility as a benchmark for high-quality coffee production .
About Jhon Vergara
Jhon Vergara is a highly skilled coffee professional with extensive experience in farm management and post-harvest processing. His leadership at Penas Blancas focuses on empowering local farmers, ensuring fair trade practices, and implementing cutting-edge processing methods . With a strong emphasis on education and quality improvement, he plays a crucial role in mentoring producers and elevating the reputation of Acevedo's coffee on the global stage. Under their leadership, the Penas Blancas Coffee Processing Center continues to drive change by empowering producers, promoting transparency in trade, and investing in community-driven initiatives.
The Huila region in Colombia stands out as a prominent coffee-producing area, known for its high-quality beans and distinct flavor profiles. Situated in the southern part of the country, Huila benefits from the perfect combination of altitude, rainfall, and sunshine, creating optimal conditions for coffee cultivation. Coffee from Huila is celebrated for its unique taste, often characterized by notes of chocolate, caramel, and citric acidity. Local farmers in Huila take great care in nurturing their coffee plants, resulting in a product that is highly esteemed by coffee enthusiasts worldwide. The region's commitment to sustainable farming practices further enhances the quality and reputation of Huila coffee.
Annual Rainfall
1700-2000 mm
Temperature
12-29 °C
Harvest & Shipping Calendar
