Περιγραφή
Las Brisas
Jhon Wilmer Cuellar is a third-generation coffee farmer from Acevedo, Huila, managing a 10-hectare farm called Las Brisas. With 15 years of experience, he combines traditional coffee-growing methods with innovative fermentation techniques like oxidation and anaerobic processing.
He is committed to sustainability, avoiding pesticides and using organic fertilizers such as coffee husks and honey, while also planting banana and cachingo trees to enrich the soil with more nitrogen, embracing regenerative agricultural practices.
His favorite part of the whole process is cupping the coffee, where he explores the unique profiles of each lot and evaluates his techniques. His dedication to quality, innovation, and environmental care makes Las Brisas’ coffee distinctive and exceptional.
Processing
This lot begins with freshly harvested coffee cherries, which are floated,
sorted, and subjected to 110 hours of anaerobic fermentation.
The beans are then placed in drying sheds for 25 days, until the moisture content reaches approximately 11%
