Las Brisas Gesha

This coffee comes from young producer John Wilmer, who continues his family’s legacy at Finca Las Brisas in the high mountains of Huila. John now works alongside his father to cultivate high‑quality coffees, combining traditional practices with modern fermentation techniques. His work includes experimenting with exotic varieties such as Java, Ombligón, Aji, and Pink Bourbon and this coffee, Gesha. This washed Gesha undergoes a carefully controlled 75‑hour double fermentation before drying slowly for 25 days. Our tasting/cupping notes for this second coffee come from our Q Grader, Monika. She'll always find at least 7 or 8 aromas, taste notes etc and then select the three she finds most pronounced to put on our bags. For this coffee she selected Vanilla, Tangerine and Honey