Peñas Blancas is one of those projects that gets at something bigger than just great coffee. Founded by Néstor Lasso — the same Néstor behind El Diviso — alongside fellow producer Jhon Vergara, the processing center was built with a clear mission: give small-scale farmers in Acevedo access to world-class infrastructure and processing know-how they wouldn't otherwise have. Many of the producers who bring their coffee here previously had no path to specialty markets. Through training, hands-on workshops, and centralized expert processing, Peñas Blancas changes that equation. It's a model that proves quality and community impact aren't trade-offs — they go hand in hand, and we're proud to be a part of it.

This Caturra from Peñas Blancas is a great example of what the center is capable of. After hand-selection and flotation sorting, the cherries go through a 48–72 hour anaerobic pre-fermentation before heading to raised drying beds for up to 30 days of slow, carefully monitored drying. The result is a natural with real depth and balance — notes of black cherry, cacao nibs, and rosé with a silky body and bright citric acidity that keeps it lively.