The coffee comes from the Peñas Blancas Coffee Processing Center in Acevedo, Huila, which is much more than just a processing station; it is also a transformative social project aimed at improving the living conditions of local farmers. Peñas Blancas provides small producers with access to modern infrastructure, technical training, and fair compensation for their work.

Thanks to centralized processing under expert supervision, farmers can achieve better prices for their coffee and long-term economic stability, which also helps improve their quality of life. This project is an example of a sustainable and inclusive coffee culture in the region.

This lot was harvested in and processed using the washed thermal shock method.

Thermal shock processing relates to heating and rapid cooling of the coffee during the fermentation process. During fermentation, the coffee is heated in its juices, up to a temperature between 50-70 degrees Celsius.

The theory behind this step is to expand the pores of the coffee, allowing the seeds to absorb more of the juice’s flavour compounds, before the seeds are cleaned with cold water at around 10 degrees Celsius. This shock causes the contraction of pores, locking in the essences of the juice, which results in a coffee with heightened acidity and clarity.