Jhon Wilmer is a young coffee grower that has continued his family's coffee legacy at their family finca, Las Brisas. Jhon took several courses at SENA and today helps his father to grow high-quality coffee, accompanied by several fermentation processes and incorporating exoctic varieties such as Gesha, Java, Ombligón, Aji, Pink Bourbon, among others. The Process Cherries are harvested by hand, sorted, and washed. They are then fermented in sealed bags for 80 hours, and dried on parabolic beds in a marquesina (a specialised drying marquee) designed to control airflow. The Region The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention, and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The most relevant municipalities for coffee in Huila are: Pitalito, Garzón, Gigante, San Agustín, La Plata, Paicol, Acevedo, among others. Huila coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single-origin offering for its balance of acidity and sweetness. The Huilan landscape is dominated by volcanos and mountains, providing a rich terroir of high-altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1,500 m.a.s.l. up to 2,300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes.