Peñas Blancas Estate

A vibrant and tropical yet clean experimental process Caturrra from Jhoan Vergara and Nestor Lasso.

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The New Generation of Colombian Coffee

We love this quote from our importing partner, La Baia Coffee Supply, on Jhoan and nestor: "Jhoan Vergara and Nestor Lasso are two young people who represent the new generation of coffee producers in Colombia. They are risky, innovative, and they are in an endless pursuit to develop thought-provoking flavor profiles that are truly one of a kind. Coffees produced by both producers have developed a cult following among the hardest of hardcore connoisseurs and competitors in the industry. No introduction is needed, Finca Las Flores & Finca El Diviso coffees have gained global acclaim by leaving their mark at the highest degree on the world stage with numerous coffee competitors who compete in the World Barista Championships. The Peñas Blancas project is something entirely new, thought-provoking and special. Jhoan and Nestor came up with Peñas Blancas and La Planta as the brainchild to deliver great value to their home region and demonstrate to the industry of how innovation can go beyond just a fermentation tank."

The New Generation of Colombian Coffee

We love this quote from our importing partner, La Baia Coffee Supply, on Jhoan and nestor: "Jhoan Vergara and Nestor Lasso are two young people who represent the new generation of coffee producers in Colombia. They are risky, innovative, and they are in an endless pursuit to develop thought-provoking flavor profiles that are truly one of a kind. Coffees produced by both producers have developed a cult following among the hardest of hardcore connoisseurs and competitors in the industry. No introduction is needed, Finca Las Flores & Finca El Diviso coffees have gained global acclaim by leaving their mark at the highest degree on the world stage with numerous coffee competitors who compete in the World Barista Championships. The Peñas Blancas project is something entirely new, thought-provoking and special. Jhoan and Nestor came up with Peñas Blancas and La Planta as the brainchild to deliver great value to their home region and demonstrate to the industry of how innovation can go beyond just a fermentation tank."

The New Generation of Colombian Coffee

We love this quote from our importing partner, La Baia Coffee Supply, on Jhoan and nestor: "Jhoan Vergara and Nestor Lasso are two young people who represent the new generation of coffee producers in Colombia. They are risky, innovative, and they are in an endless pursuit to develop thought-provoking flavor profiles that are truly one of a kind. Coffees produced by both producers have developed a cult following among the hardest of hardcore connoisseurs and competitors in the industry. No introduction is needed, Finca Las Flores & Finca El Diviso coffees have gained global acclaim by leaving their mark at the highest degree on the world stage with numerous coffee competitors who compete in the World Barista Championships. The Peñas Blancas project is something entirely new, thought-provoking and special. Jhoan and Nestor came up with Peñas Blancas and La Planta as the brainchild to deliver great value to their home region and demonstrate to the industry of how innovation can go beyond just a fermentation tank."

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

We love this offfering from Peñas Blancas Estate as an example of experimental processing done with care and intention. This Caturra is vibrant and tropical fruit forward in the acidity with a creamy and clean body. We've really enjoyed this coffee across filter and espresso and the wide range of expressions you can encounter across different preparation methods.

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