200 Grams
Las Brisas, Natural SL28
Variety: SL28
Altitude: 1750 masl
Region: Acevedo, Huila, Colombia
Producer: Jhon Wilmer Cueller
Farm: Las Brisas
Process: Natural
Notes: lychee, jasmine, vanilla ice cream
About This Coffee
This coffee comes from Las Brisas, a farm in Acevedo, Huila, Colombia, where the SL28 variety is grown with close attention to harvest timing and post-harvest handling. SL28 is valued for its clarity and aromatic range, and its final cup profile is strongly shaped by thoughtful processing.
This lot is produced using a natural process. After harvest, ripe cherries are carefully sorted and dried whole, allowing sugars and fruit compounds from the cherry to influence the coffee as moisture is slowly reduced. This stage plays a key role in developing sweetness, floral aromatics, and a creamy finish, while maintaining balance and control.
Following drying, the coffee is rested and milled with care to preserve consistency and protect the structure of the bean. Each step is carried out with the goal of expressing the variety itself, rather than pushing the process beyond what the coffee can support.
The result is a clean, expressive natural coffee that highlights the interaction between SL28 and process, offering a bright, floral cup with layered sweetness and a smooth, creamy texture.
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.
