Hundred House Coffee, Jhon Wilmer Gesha, Colombia - 227g

FARM : Finca Las Brisas
REGION : La Estrela, Acevedo, Huila
ALTITUDE  : 1900 MASL
VARIETAL  : Gesha
PROCESS  : Extended Fermentation Washed

At just 24, Jhon Wilmer is continuing his family's coffee-growing legacy at Finca Las Brisas, located in Colombia. With training from SENA, Colombia’s national vocational institute, Jhon brings a fresh perspective and technical expertise to the farm, working alongside his father to produce exceptional coffee. His approach combines traditional practices with innovative fermentation techniques and a focus on rare varieties such as Gesha, Java, Ombligón, Aji, and Pink Bourbon.

Harvesting is done entirely by hand, selecting only the ripest cherries through careful floating. The coffee undergoes a meticulous double fermentation: an initial 35-hour whole cherry fermentation, followed by pulping and a further 40-hour fermentation, totaling 75 hours. After fermentation, the coffee is thoroughly washed and slow-dried over 25 days on raised beds under a marquesinha—a purpose-built structure that protects the beans while allowing even airflow.

Colombia’s coffee story is deeply rooted in both folklore and history. It's said that in the early 1800s, a priest named Francisco Romero began assigning coffee planting as penance to his parishioners. The practice spread rapidly, with the church playing a key role in establishing Colombia’s coffee culture. Today, producers like Jhon build on that rich heritage—merging past and present to create coffees of remarkable character.