Producer and Region

This coffee comes from Jhon Wilmer Cuellar, a third-generation producer in Huila, Colombia. Over the past 15 years, he has turned his 10-hectare farm, Las Brisas, into a place where nature and coffee production work side by side.

Sustainability runs through everything he does. Jhon avoids pesticides, instead using honey. Additionally he uses coffee husks to feed the soil. He plants banana trees between the coffee for shade and moisture, and other native trees that naturally add nitrogen to the soil. These plants strengthen the ecosystem around the coffee, making the farm more self-sustaining and resilient over time.

Cultivation and Processing

The cherries for this semi-washed Geisha are handpicked at full ripeness, then go through two rounds of oxidation of 30 hours each, one before and one after depulping. This gentle, oxygen-rich stage deepens the sweetness and brings out soft fruit notes. The coffee then dries slowly on raised beds for 22 days before resting for stabilization.

Flavour

We found a typical butterscotch flavour that is often found in Geishas. This is accompanied by white nuts like macadamia and sweet citrus like mandarin. The cup is soft and buttery, with a mellow acidity that brings balance.