Colombia – Las Brisas Collection
Two coffees. One producer. A full expression of Finca Las Brisas in Huila, Colombia—where young producer Jhon Wilmer carries forward his family’s legacy with precision, patience, and bold experimentation. This collection pairs an ultra-clean Washed Gesha with a fruit-saturated Natural Ombligón, letting you taste how variety and fermentation can shape two completely different cups from the same farm.
Washed Gesha (Double Fermentation) — elegant & expressive
From the high slopes of Las Brisas, this washed Gesha undergoes a meticulous 75-hour double fermentation, before slow drying on raised beds in a marquesina for 25 days. The result is a beautifully lifted cup: floral, citrus-bright, and honeyed, with a clean, silky finish.
Natural Ombligón — vibrant & indulgent
Jhon Wilmer’s creative side shines here. This rare Ombligón is hand-harvested, then sealed for 80 hours of fermentation, before careful drying on parabolic beds in a climate-controlled marquesina to lock in sweetness and depth. It’s rich and fruit-forward with a dessert-like profile that evolves as it cools.
Two coffees. One producer. A full expression of Finca Las Brisas in Huila, Colombia—where young producer Jhon Wilmer carries forward his family’s legacy with precision, patience, and bold experimentation. This collection pairs an ultra-clean Washed Gesha with a fruit-saturated Natural Ombligón, letting you taste how variety and fermentation can shape two completely different cups from the same farm.
Washed Gesha (Double Fermentation) — elegant & expressive
From the high slopes of Las Brisas, this washed Gesha undergoes a meticulous 75-hour double fermentation, before slow drying on raised beds in a marquesina for 25 days. The result is a beautifully lifted cup: floral, citrus-bright, and honeyed, with a clean, silky finish.
Natural Ombligón — vibrant & indulgent
Jhon Wilmer’s creative side shines here. This rare Ombligón is hand-harvested, then sealed for 80 hours of fermentation, before careful drying on parabolic beds in a climate-controlled marquesina to lock in sweetness and depth. It’s rich and fruit-forward with a dessert-like profile that evolves as it cools.
