PENAS BLANCAS / GESHA

Penas Blancas Geisha

Located in Acevedo, Huila, the Peñas Blancas Coffee Processing Center is more than a processing facility—it is a community-driven project dedicated to supporting and empowering local coffee producers. Led by Jhon Vergara, the center was created to provide small-scale farmers with access to world-class infrastructure, technical expertise, and modern processing methods that would otherwise be out of reach.
Built on the principles of collaboration, education, and sustainability, Peñas Blancas brings together producers, agronomists, and coffee professionals with a shared goal: elevating the quality and value of Huila’s coffee. Through training programs, quality control initiatives, and advanced processing techniques, farmers are equipped with the tools and knowledge needed to consistently produce exceptional coffees and access specialty markets around the world.
This lot has been processed using an advanced washed method under the careful supervision of the Peñas Blancas team, ensuring precision, consistency, and clarity in the cup. A coffee that represents not only outstanding craftsmanship, but also a collective effort to create a more sustainable and prosperous future for the coffee-growing communities of Acevedo.

Cherries at the optimal ripeness point are picked (22-26° Brix) from the healthiest trees with the best foliage. The cherries are floated - washed with Alcohol (5%) eliminating impurities. 

An Oxidation stage is done at room temperature for 12 hours in open plastic bags, fo lowed by a rinse in water to remove floaters. Cherries are introduced in 200 Liter plastic drums. Geisha coffee is prized for its exceptional and complex flavor profile, and it has become a symbol of high-quality specialty coffee. Coffee enthusiasts and connoisseurs often seek out Geisha beans for a unique and memorable coffee experience. It is often described as having a complex and floral aroma, with notes of jasmine, bergamot, and tropical fruit. DETAILED PROCESS Cherries at the optimal ripeness point are picked (22-26° Brix) from the healthiest trees with the best foliage. The cherries are floated - washed with Alcohol (5%) eliminating impurities. Submerged fermentation folows for 24 hours, adding Mosto kept and reproduced from previous fermentations of the same variety. This stage wil accelerate the fermentation process and intensify the profile. Cherries are then depulped and packed in closed plastic bags in a anaerobic fermentation environment for 60 hours.

The fermentation process is abruptly interrupted through a combination of hot (50°C) during 30 minutes Quenching is a specific method of rapidly cooling down coffee beans or cherries.  It is a critical step in various coffee processing methods as it contributes to fixate the compounds relased during fermentation.  The combination of hot and cold water first opens the pores in the bean and the fixates the volatile compounds.

Coffee is dried in a hermeticaly sealed stainless steel dehumidifier until it reaches 11%. Pristine Precision Drying is done for approximately 36 to 40 hours. Stabilization fo lows for 2 week.

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.