Story

Double Anaerobic BomBón, a creation of competition-winning innovators Jhon Vergara and Nestor Lasso, boasts a mind-blowing sweetness and tropical fruit vibrancy. This coffee undergoes a unique 72-hour cherry fermentation process followed by an extended post-pulp anaerobic phase.

BomBón is a Double Anaerobic processed coffee that undergoes two distinct anaerobic processing steps. Initially, whole coffee cherries are processed in stainless steel tanks anaerobically for 72 hours. Subsequently, they undergo depulping and a second longer anaerobic processing. Finally, large dehumidifiers are employed to perfectly dry the coffee, preserving all its aromatic and volatile compounds.

In addition to its exceptional flavor, BomBón also features a Plus profile that extends the Maillard phase to deepen caramelization without venturing into darker roast territory. This results in a syrupy sweetness and a heavier body, while still preserving the bright, complex flavors Torque is renowned for. The result is a more viscous mouthfeel with amplified brown sugar and stone fruit notes—a light roast with enhanced tactile richness.

BomBón is our first custom coffee from the dynamic duo that spearheaded the Peñas Blancas coffee mill project in Colombia. Jhoan Vergara and Nestor Lasso have made a global name for themselves through their radical experimental coffee processing. Their coffees have consistently won awards in various global coffee, barista, and roasting competitions for years. They have successfully introduced anaerobic, yeast, and fruit-inoculated and co-fermented coffees to the market.

Inspired by their legacy, BomBón aims to create an even more exciting process. Can these visionaries develop a method that allows them to produce sublimely sweet, exceptionally clean, and fruit-forward expressive coffees that capture the essence of anaerobic processing while achieving scale? Can they create a container of mind-blowing coffee that generates sufficient revenue to cover the operational costs of their entire program? And can they achieve 90+ point coffees that leave a lasting impression?

This coffee is a true gem. We took a bold step by committing to this project early and investing in multiple shipments over the next year. And we are so glad we did. This coffee is an absolute delight—miraculously sweet, vibrant, and bursting with the joy of Colombian candy and tropical fruits.

Peñas Blancas, a visionary coffee production company led by Nestor Lasso and Jhoan Vergara, is dedicated to revolutionizing post-harvest processing in Acevedo, Huila. Their mission is to create a centralized hub where small-scale farmers can access world-class processing techniques, ensuring consistency and quality that meets international specialty coffee standards. By empowering producers, promoting transparency in trade, and investing in community-driven initiatives, Peñas Blancas aims to drive change and elevate the reputation of Acevedo’s coffee on the global stage.

Nestor Lasso, a young and innovative coffee producer from Huila, has gained international recognition for his expertise in experimental processing methods. With a deep passion for specialty coffee, he has been instrumental in introducing innovative fermentation techniques and improving quality control at Peñas Blancas. His commitment to excellence and sustainability has helped position the facility as a benchmark for high-quality coffee production.

Jhoan Vergara, a highly skilled coffee professional with extensive experience in farm management and post-harvest processing, leads Peñas Blancas. His leadership focuses on empowering local farmers, ensuring fair trade practices, and implementing cutting-edge processing methods. With a strong emphasis on education and quality improvement, Vergara plays a crucial role in mentoring producers and elevating the reputation of Acevedo’s coffee on the global stage.