Las Brisas

The Farm Las Brisas sits at 1,800 masl in the mountains of southern Huila, one of Colombia's most celebrated coffee-producing regions, known for sweetness, clarity and layered complexity. The farm is managed by Brayan Smith, whose focus on rare varieties and careful post-harvest work consistently produces standout lots. His interest in unusual genetics — Bourbon Ají being a good example — sets Las Brisas apart from the more typical Huila offering.

Variety

Bourbon Ají is an expressive, aromatic variety, chosen here for its floral complexity and distinctive character. At 1,800 masl, slow ripening gives it the time it needs to develop properly.

Process

A clean, precise washed process. Cherries are hand-picked at peak ripeness and depulped the same day to lock in freshness. They ferment aerobically for 24–36 hours, then are thoroughly washed before moving to raised African beds, where they dry slowly for 20 days. The high altitude does a lot of the work — cool temperatures and steady airflow help preserve the delicate floral character throughout. The result is a bright, floral cup with the clarity you'd expect from a well-executed washed process.