Are you looking for an exceptional experience with your favorite filtered coffee? Perfect elegance and unbridled fruitiness come together in this exclusive limited-edition Colombian blend. The profile opens with the intoxicating floral aroma of a noble rose, which gradually gives way to a powerful burst of tropical fruit, led by fully ripe mango. A playful element is added by a distinctive fruity tartness that clearly evokes the legendary Bon Pari lollipops. A richer base and a lingering sweet finish then deliver full notes of dried dates. The coffee is roasted specifically for alternative brewing methods, so you’ll enjoy it to the fullest in your favorite dripper, Chemex, or AeroPress.
The Peñas Blancas station, located in the Acevedo area of Colombia’s renowned Huila region, operates on a completely different principle than conventional coffee plantations. It is a unique community and processing center founded by visionaries Nestor Lasso and Jhoan Vergara. Their main goal is to provide small-scale local growers with top-notch facilities to which these people would otherwise have no access. Young producer Nestor focuses primarily on experimental methods, meticulous quality control, and innovative fermentation processes. Jhoan brings to the project his vast experience in farm management, post-harvest care of coffee cherries, and building fair trade relationships. Together, they have created a comprehensive social initiative that organizes regular educational workshops and shares key knowledge with the entire community of growers and agronomists. Thanks to centralized oversight, small-scale producers achieve significantly higher and more consistent quality in their lots, which guarantees them better purchase prices and much-needed financial security for the development of their own family farms.
This particular coffee was processed using the traditional dry method, which is entirely responsible for its incredibly juicy, fruity character. Unlike washed coffees, the freshly harvested cherries are not stripped of their skin or sweet pulp. Immediately after careful sorting, the whole, intact fruits are spread out on drying beds. Over the course of the following long weeks, all the sweetness and complex fruit compounds from the fleshy pulp naturally transform directly into the bean itself. This process requires absolutely uncompromising control, regular turning, and constant monitoring of moisture levels to prevent unwanted fermentation and ensure that the resulting flavor remains perfectly clean under all circumstances. The experts at Peñas Blancas use modern technologies during the drying process, including solar dryers, which ensure perfectly even drying. At the same time, the center is deeply committed to ecological innovations and significantly reduces overall water consumption, thereby actively protecting valuable local natural resources.