| Location: |
Acevedo, Huila
|
| Producer: |
Jhoan Vergara & Nestor Lasso
|
| Varietal: | Ombligon |
| Process: | Extended Fermentation Washed |
| Altitude: |
1600 - 1900
|
| Production/Harvest Date: | 2026 |
| Cup Score: | 88 |
|
Cup profile: |
Rhubarb, custard, cherry, vanilla, mango, caramel |
Peñas Blancas Coffee Processing Center is a centralized post-harvest facility in Acevedo, Huila, founded and directed by producers Nestor Lasso and Jhoan Vergara. Both are focused on modernizing post-harvest processing in the region, and their aim was to build a shared hub where small-scale farmers could reach advanced processing methods and achieve the consistency and quality demanded by international specialty coffee standards. Under their direction, the center continues to advance the sector by supporting producers, encouraging transparency in trade, and backing community-oriented projects. More than a processing site, Peñas Blancas operates as a social initiative built to improve conditions for local coffee farmers.
By offering equitable access to high-quality processing, modern infrastructure, technical instruction, and fair payment for delivered coffee, it addresses barriers many growers had faced: limited access to contemporary processing, inconsistent quality control, and few routes to market. Consolidating processing under expert supervision allows each lot to reach specialty grade, helping farmers secure better prices and steadier long-term income. Nestor Lasso is a young, forward-looking producer from Huila recognized internationally for his work in experimental processing. His focus on innovative fermentation and tighter quality control has been central to the facility's reputation and to its standing as a reference point for high-quality production.
Jhoan Vergara brings deep experience in farm management and post-harvest work. His role centers on supporting local farmers, upholding fair-trade practices, and applying advanced processing methods, with a strong emphasis on producer education, mentorship, and raising the profile of Acevedo's coffee internationally. The center rests on collaboration, education, and sustainability. It serves as a meeting point where producers, agronomists, and industry professionals share knowledge, and where training program
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