This vibrant coffee impresses with its juicy, dessert-like flavor featuring notes of strawberry, raspberry, and cream—a true berry-cream delight with a soft, velvety body and a lively, juicy acidity.

It comes from the Huila department in southwestern Colombia, from the Beneficio Peñas Blancas processing plant, founded by producers Juan Vergara and Nestor Lasso. Here, coffee trees grow at an elevation of 1,600–1,800 meters above sea level—ideal conditions for developing a complex and multifaceted flavor profile.

What sets this coffee apart is its unique “thermal shock” processing method: at the end of fermentation, the coffee is heated in its own juice to a temperature of about 40–50°C, which opens the bean’s pores and allows it to more actively absorb aromatic compounds and esters. The process is then abruptly halted with cold water, “locking in” the bright fruit and berry notes inside the bean. It is precisely this technique that gives the coffee such a rich, juicy, and berry-forward profile with a delicate, creamy texture.