Colombia, Las Brisas, Natural Papayo

Whilst many of our coffees have been selected based on relationship first, and then cup profile second, this coffee was chosen blind from a selection offered by our partners in Colombia, Caravela, purely for its incredible flavour characteristics.

Whilst the majority of our coffees are purchased through direct relationships with producers, we also rely on a network of exporters and importers who share our values around quality, sustainability and the potential of coffee to create viable, equitable and dignified livelihoods across its value chain. Caravela are one such partner, a Latin American specialty exporter founded with a mission to make specialty coffee prosperous as well as delicious. Whilst many of Caravela’s coffees are the result of their educational and support programs, some lots, like this one from Las Brisas, just reflect the market access they create between producers of exceptional quality, and customers who value their coffees.

Las Brisas is situated in the mountains of the vibrant municipality of Acevedo, on Colombia's eastern cordillera. The farm's name honors its highest point, which is regularly swept by the cool mountain breezes.  Jhon Wilmer Cuéllar  is a second-generation coffee producer. His parents began cultivating coffee using traditional varieties, and for the past decade, Jhon has been deeply involved in the family legacy. With a strong focus on learning, he has studied cultivation, fermentation, and cupping with the goal of developing standardized, quality-focused post-harvest practices.

Today, natural processing dominates at Las Brisas. Ripe and semi-ripe cherries are fermented in bags for 4 to 5 days, then dried under Marquesina-style structures for 15 to 25 days depending on the weather. Washed coffees undergo aerobic fermentation for 25 to 30 hours, with total fermentation times ranging from 30 to 70 hours based on variety and climate. Due to the region's cool and rainy conditions, some lots are finished in mechanical dryers at 40°C.

The Cuéllar family has invested in improved drying infrastructure and is transitioning from traditional varieties to Pacamara and Papayo to enhance quality and resilience. The operation is entirely family-run: Jhon’s brothers-in- law handle fermentation and drying, his parents support the harvest and labor logistics, and Jhon oversees traceability, cupping, and commercialisation

This coffee looks darker than it tastes, though end temp and dev time are within our expected range - This might be tied to the process or variety, but we're comfortable selling it due to the final results in the cup - it's a medium roast that holds up well as espresso or filter, process led but with incredible fruit sweetness.

Espresso 20:40g 28s +

Filter 24:400g 2:30