Winter Espresso - Colombia | Yellow Bourbon

Processing

The cherries are picked, sorted and then fermented for 30 hours under controlled oxygenation, after which the pulp is removed and the fermentation process is repeated for another 30 hours.

Origin

Jhon Wilmer Cuellar is a third-generation coffee farmer. He has been growing coffee on his ten-hectare farm, Las Brisas, for 15 years. Jhon combines traditional cultivation methods with experimental processing techniques. The processing and fermentation times are individually adjusted and coordinated for each batch. Sustainability is central to his work. Jhon does not use pesticides, relying instead on organic fertilisers such as coffee husks and honey, and he plants banana trees and cachingo trees, which increase the nitrogen content of the soil.

The cherries are picked, sorted and then fermented for 30 hours under controlled oxygenation, after which the pulp is removed and the fermentation process is repeated for another 30 hours.OriginJhon Wilmer Cuellar is a third-generation coffee farmer. He has been growing coffee on his ten-hectare farm, Las Brisas, for 15 years. Jhon combines traditional cultivation methods with experimental processing techniques. The processing and fermentation times are individually adjusted and coordinated for each batch. Sustainability is central to his work. Jhon does not use pesticides, relying instead on organic fertilisers such as coffee husks and honey, and he plants banana trees and cachingo trees, which increase the nitrogen content of the soil.