Colombia Banana Split Natural Anaerobic

Delicious coffee - it's not a co-ferment, but it tastes exactly like a banana co-ferment. Aromatic, sweet, clear.

A coffee that tastes like dessert, yet remains clean, organized, and full of energy. In the cup, you can expect candy-like sweetness, banana ice cream with chocolate, brownie, and a distinct, citrusy acidity.

Why this coffee is special
This is not "just" a natural. It's the result of precisely controlled, anaerobic pre-fermentation and slow drying, designed to maximize sweetness and aromas towards a distinctly dessert-like, candy profile — without losing clarity and structure. Peñas Blancas works on repeatable protocols that consistently enhance the intensity of fruits, floral notes, and creamy sweetness.

Processing: how Peñas Blancas Natural Anaerobic is made
At Peñas Blancas, every stage is refined for the highest quality:

• Selective harvesting – only fully ripe cherries with high sugar content are selected.

• Sorting (flotation and density) – elimination of unripe and defective fruits.

• Anaerobic pre-fermentation – whole fruits ferment without oxygen for 48–72 hours, which enhances the fruity and floral character.

• Slow drying – 25–30 days on African beds, which promotes even sugar development and bean stability.

• Stabilization and dry milling – resting, then hulling and final sorting before export.

Peñas Blancas Coffee Processing Center operates as a social initiative and a collaborative project based on the local community in Acevedo (Huila). Its goal is to remove barriers that often hinder small producers from accessing the specialty market — such as limited infrastructure, inconsistent processing quality, or lack of technical knowledge — by implementing standards, training, quality control, and providing a more transparent path to better prices.

The center is managed by Nestor Lasso (fermentation development, quality control, innovation) and Jhoan Vergara (community engagement, logistics, and building stable and fair relationships with farmers).

In practice, this means that coffee cherries from small producers can be transformed into coffees of quality comparable to the best microlots from single farms — clean, distinct, and competition-worthy — while supporting the long-term stability and development of the entire community of producers.