About This Coffee
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.
Harvest & Post-Harvest
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.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.