tasting notes:

full body - bright acidity - dense cherry - sweet

Third-generation coffee farmer, Jhon Wilmer, works on his parent’s farm, Finca Las Brisas. The farm sits at 1,450 meters above sea level in Acevedo in Huila. “I want you to be able to enjoy a good cup of coffee and what’s better than coffee from Acevedo, Huila?” Jhon says.

Jhon began producing specialty coffee in 2015. He has always been a curious person, he says, and hearing about new varieties and processes piqued his interest. In the last few years, he says, he’s found the right combination of varieties, cultivation and processing to produce really excellent specialty lots.

Moving forward, Jhon hopes to improve his processing infrastructure to enable more experimentation and consistent results with his processing.

Cherry is selectively handpicked and processed on the farm. Cherry is fermented in bags for 180 hours and then laid to dry. Parchment is dried until it reaches 30% moisture and then finished in drying silos, where it dries for a further 3 days.