FARM : Finca Las Brisas
REGION : La Estrela, Acevedo, Huila
ALTITUDE : 1900 MASL
VARIETAL : Gesha
PROCESS : Extended Fermentation Washed
At just 24, Jhon Wilmer is continuing his family's coffee-growing legacy at Finca Las Brisas, located in Colombia. With training from SENA, Colombia’s national vocational institute, Jhon brings a fresh perspective and technical expertise to the farm, working alongside his father to produce exceptional coffee. His approach combines traditional practices with innovative fermentation techniques and a focus on rare varieties such as Gesha, Java, Ombligón, Aji, and Pink Bourbon.
Harvesting is done entirely by hand, selecting only the ripest cherries through careful floating. The coffee undergoes a meticulous double fermentation: an initial 35-hour whole cherry fermentation, followed by pulping and a further 40-hour fermentation, totaling 75 hours. After fermentation, the coffee is thoroughly washed and slow-dried over 25 days on raised beds under a marquesinha—a purpose-built structure that protects the beans while allowing even airflow.
Colombia’s coffee story is deeply rooted in both folklore and history. It's said that in the early 1800s, a priest named Francisco Romero began assigning coffee planting as penance to his parishioners. The practice spread rapidly, with the church playing a key role in establishing Colombia’s coffee culture. Today, producers like Jhon build on that rich heritage—merging past and present to create coffees of remarkable character.
As the fourth largest country in South America, and the third largest coffee producer in the world, there is no mistaking Colombia’s presence in not only scale, but also skill. The country offers a landscape of contrasts; mountains, forests, coastlines, and micro-climates that work to produce some of the world’s most recognisable coffee.
Once the world’s largest producer of washed coffees, Colombia has had to re-energise the coffee sector after a 2009 case of Leaf Rust decimate much of the production. Thanks to large investment, disease resistant varietals of coffee trees have been planted, and volume has increased from a low of around 7.5million bags to over 12 million in 5 years. Colombia used to produce only washed Arabica coffee, from three main geographical areas trisected by the Andes mountain range. Regional coffees have become increasingly popular and are demonstrable of the distinct flavour profiles available throughout the nation. Coffees are typically mild bodied (hence the categorising term ‘Colombia Milds’), with crisp acidity and citric sweetness.
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