Finca las Brisas is located in the town of Santa Maria in the Colombian state of Huila and is managed by Paulino Quintero. The farm, at an altitude of 1 780 m above sea level, covers a total area of 2 hectares, with approximately 2 000 Caturra trees, 3 000 Colombia trees, 1 200 Castillo trees and 1 000 Pacamara trees.
The coffee is usually processed by leaving it to ferment in the cherry trees for 24 hours and then maturing in open cans for a further 72 hours. For Castillo, the same process is used, but the coffee is left to ferment in the cherries for 24 hours and then aged for 84 hours.
Paulino is one of the few producers with an eco-friendly washing machine; traditional washing machines use up to 45 litres of water per kilogram of dried parchment coffee, but an eco-friendly washing machine uses only about 15-20% water for the same kilogram of dried coffee! With the help of The Coffee Quest project, he has also built a compost site and is learning how to make the best use of organic waste.
This is a very sweet Colombian coffee, with caramelised pineapple & maple syrup sweetness, green grapes juicy notes. A very fruity coffee to enjoy in the morning.
Brewing Recipe:
| Espresso | |
| Brewing ratio | 1 : 1.8 |
| Ground coffee | 18g |
| Espresso output | 33g |
| Brew time | 28-35 seconds |
| Filter | |
| Brewing ratio | 1 : 11 |
| Ground coffee | 18g |
| Total water | 250ml |
| Water temperature | 93ºc |
| Brew time | 2-3 minutes |
