Colombia Las Brisas

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Funky
  20

Location: La Estrella, Acevedo, Huila Producer Jhon Wilmer Varietal: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. Extended Fermentation Altitude: 1900 Metres Cup profile: Pineapple, pomegranate, raisin, tropical candy About This Coffee Jhon Wilmer is a young coffee grower who has continued his family's coffee legacy at their family finca, Las Brisas . Jhon took several courses at SENA and today helps his father to grow high-quality coffee, accompanied by several fermentation processes and incorporating exoctic varieties such as Gesha, Java, Ombligón, Aji, Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., among others. We have been working with Jhon now for a few seasons, and he has become one of our principle partners exceptional quality coffees from Colombia. The Process Cherries are harvested by hand, sorted, and washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly.. They are then fermented in sealed bags for 80 hours, then dried on parabolic beds in a marquesina (a specialised drying marquee) designed to control airflow. The Region The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The most relevant municipalities for coffee in Huila are: Pitalito, Garzón, Gigante, San Agustín, La Plata, Paicol, Acevedo, among others. Huila coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. offering for its balance of acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and sweetness. The Huilan landscape is dominated by volcanos and mountains, providing a rich terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. of high altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1,500 m.a.s.l. up to 2,300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes. History of