Nestor Lasso: Community Lot

Nestor Lasso and Jhoan Vergara’s Peñas Blancas project is built around centralized processing in Acevedo, Huila. Rather than each producer processing coffee independently with varying access to infrastructure, the community model allows cherry from surrounding farms to move through a shared protocol focused on consistency, cleanliness, and repeatable quality. For this washed lot, public references describe a process that includes flotation, controlled fermentation, washing, and slow mechanical drying, with temperature and pH monitored throughout fermentation. The result is a cup that leans into what southern Huila does well: structured acidity, clear sweetness, and a balanced finish. This is not one of Nestor Lasso’s more extreme competition-style lots. Instead, it shows the value of disciplined processing applied to a community coffee: clean citrus, red fruit, and soft chocolate sweetness, with enough transparency to feel expressive but enough balance to work beautifully as a daily single origin.