Περιγραφή
Peñas Blancas
Located in the municipality of Acevedo, within the protected highlands of the Serranía de Peñas Blancas, a crucial ecological zone known for its rich biodiversity and clean water sources. This area shelters native tree species like black oak and protects essential water basins that feed into regional rivers, making it a strategic zone for sustainable agriculture and conservation. Found in the Peñas Blancas village of Acevedo, a region internationally recognized for the production of high-quality specialty coffees. Acevedo was granted Denomination of Origin status for its coffee in 2013 and is home to prized varieties such as Caturra, Castillo, and Bourbon. The farm is situated between 1,200 and 1,800 meters above sea level, with nutrient-rich volcanic soils and cool mountain microclimates ideal for coffee cultivation.
Sacha Washed
This coffee undergoes the Sacha Washed process, a method designed to highlight clarity, sweetness, and the varietal character of the coffee while enhancing aromatic complexity. Ripe cherries are carefully selected and sorted before pulping. The coffee then undergoes a controlled fermentation process that promotes the development of delicate aromatic compounds while preserving the coffee’s natural sweetness and structure. After fermentation, the mucilage is removed through washing, allowing for a clean and transparent cup profile. The coffee is then slowly dried under carefully monitored conditions until reaching optimal moisture levels, ensuring stability and consistency throughout storage and export.
About the Variety
Colombia is a Colombian variety known for its productivity, adaptability, and resistance to leaf rust. It usually offers balanced cup profiles with good sweetness, medium body, and clean acidity. Castillo is also widely grown in Colombia and is valued for its resistance, consistency, and ability to express the characteristics of its region. When carefully grown and processed, it can produce sweet, clean, and aromatic cups.
Washed process
The Washed Coffee Process (or Wet Process) is a method where the fruit pulp is removed from the coffee bean immediately after harvest—usually through pulping, fermentation, and washing with water—before the bean is dried, which results in a cleaner, brighter, and more acidic flavor profile.
