200 Grams
Las Brisas, Natural Ombligon
Variety: Ombligon
Altitude: 1700 masl
Region: Acevedo, Huila, Colombia
Producer: Jhon Wilmer Cueller
Farm: Las Brisas
Process: Natural
Notes: Banana, Pineapple, Caramel
About This Coffee
This coffee comes from Colombia, where the rare Ombligón variety is cultivated with a focus on selective harvesting and careful handling. Known for its distinctive bean shape and expressive potential, Ombligón is a variety that responds strongly to processing decisions and attention to detail.
The coffee is processed using a natural method. After harvest, whole cherries are carefully sorted and dried with the fruit intact. This approach allows sugars and fruit compounds from the cherry to interact with the bean throughout drying, shaping the coffee’s depth and structure. Drying conditions are closely managed to maintain consistency and stability.
Once drying is complete, the coffee is rested and milled with attention to preserving the integrity of the variety. Each stage of the process is designed to highlight Ombligón’s inherent character rather than introduce excessive manipulation.
This lot highlights the influence of variety and process in shaping Colombian coffees, offering a clear expression of Ombligón through deliberate cultivation and intentional natural processing.
About Las Brisas and Producer Jhon (Yohn) Wilmer Cuellar
Finca Las Brisas is a family-run coffee farm located in Acevedo, Huila, operated by Jhon Wilmer Cuellar, a fourth-generation coffee grower with over 15 years of experience in specialty coffee. The farm is built around traditional processing practices designed to preserve the original characteristics of each variety, with quality driven by consistency rather than scale.
Over the years, Las Brisas has continued to evolve through investment in specialized infrastructure, including on-site laboratories, drying canopies, silos, and an organic processing facility. These tools support careful experimentation and controlled post-harvest handling, allowing each lot to clearly reflect its origin and process.
Jhon began producing specialty coffee in 2015, driven by curiosity and a growing interest in new varieties and processing methods. Through ongoing refinement of cultivation and processing techniques, he has developed a balanced approach that emphasizes clarity, structure, and repeatable quality across his coffees.
Looking ahead, Jhon aims to further expand and refine his processing infrastructure to support deeper experimentation and greater consistency, continuing his focus on producing expressive coffees that showcase Acevedo and the broader Huila region.
