Finca Las Brisas is led by Yohn Wilmer Cuellar, a fourth-generation coffee farmer who has grown alongside his family’s legacy in coffee. The family began their journey in 1980, cultivating traditional varieties such as Caturra, later introducing Colombia and Castillo, following the standards of their time.

In 2012, Yohn Wilmer became deeply interested in the evolution of specialty coffee. Inspired by new varieties and processing methods, the farm began a transition toward more distinctive and complex coffees. Over the years, they introduced a wide range of varieties including Pink Bourbon, Tabi, Gesha, Sudan Rume, Sidra, Pacamara, Ombligón, Caturrón, Laurina, Aji, Typica, Mokka, and others.

Their philosophy has always been clear: to highlight the true profile and character of each variety through its process—whether natural, honey, or washed—while fully respecting the integrity of the coffee. They avoid any chemical additions or contamination, focusing instead on clean, expressive profiles.

In 2014, the farm took a major step forward by building its own processing infrastructure. This included flotation tanks, defect separation systems, drying patios and greenhouses, silos, and a cupping laboratory—everything necessary to carefully manage each lot and bring out the best in every variety.

Over the years, Finca Las Brisas has remained committed to sustainable coffee farming. The farm prioritizes environmental care by maintaining shade trees within the coffee crops and avoiding the use of chemical herbicides, relying instead on mechanical weed control. Their soils are rich in organic matter and sustainability practices, which directly contribute to the clarity and cleanliness of their sensory profiles.

As of 2025, the farm continues to refine its processes and protect its soil health, always aiming to express the full potential of each coffee. The operation is truly a family effort: Yohn Wilmer’s sister, an environmental engineer, oversees processing and soil management; his parents manage machinery, processing, and field workers; and Yohn Wilmer leads the overall operation, with a strong focus on cupping, profiling, and commercialization.

Together, they have built a farm that blends tradition, innovation, and sustainability—producing coffees with identity, precision, and purpose.