HOT ! John Wilmer | Natural SL28

John Wilmer Natural SL28

John Wilmer Cuellar is a fourth-generation coffee farmer in Acevedo, Huila, continuing his family’s legacy on the 10-hectare Finca Las Brisas. Inspired by his father, Wilmer, who overcame major challenges such as coffee rust and introduced new varieties to the farm, John has focused his efforts on producing exceptional specialty coffees. Today, Las Brisas cultivates a diverse range of varieties; interestingly, the SL28 variety is usually found in Kenya and is quite rare in Colombia.

In the cup, the coffee is expressive and vibrant—bright and juicy with strong comparisons to a Pét-Nat wine, offering lively acidity and layered fruit character.

Producer – John Wilmer Cuellar

Location –
Acevedo, Huila, Colombia

Farm – Las Brisas

Variety – SL28

Altitude – 1800 MASL

Process – Natural

Cupping  Notes –
Pét-Nat, Wine Gums, Citrus

Roast Level – Light

Suitable For – All Filter Brew Methods

Importer – Equation Coffee

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Disclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.

About

John Wilmer Cuellar grew up immersed in the world of coffee and is now a fourth-generation coffee farmer in Acevedo, Huila. His family has worked the land for decades, and today John continues the tradition with passion, running his 10-hectare farm, Finca Las Brisas.

What sets Las Brisas apart is John’s love for experimentation. While he respects traditional methods, he also explores innovative fermentation techniques, including oxidation and anaerobic processes. Ripe cherries are harvested, floated to remove defective beans, leaves, and debris, then undergo 24 hours of oxidation followed by 80 hours of fermentation in barrels. For John, tasting the coffee is the most rewarding part of the process, allowing him to explore the unique profiles of each batch.

Finca Las Brisas is also a family legacy. John’s father, Wilmer, overcame challenges like coffee rust by introducing new varieties such as Castillo and Colombia. Over time, the farm expanded into specialty coffees, including Tabi, Pacamara, Geisha, Papayo, Tipica, Bourbon Sidra, Bourbon Rayado, Bourbon Rosado, and Sudan Rume. John trained at SENA, studying nutrition, yield optimization, roasting, and cupping, and today continues the family’s commitment to excellence.

The farm features upgraded infrastructure, including a laboratory with a roaster and mill, as well as an ecological mill. Collaborating with neighboring farms to increase volumes while adding value, Las Brisas highlights traditional processes—washed, semi-washed, honey, and natural—bringing out the best in every variety and producing a cup that is both pure and memorable.

The Variety

SL28 is a Kenyan coffee variety first selected for its drought resistance and exceptional cup quality, known for bright acidity, strong sweetness, and complex fruit character. While it originated in Kenya, small amounts have been planted in Colombia, where it remains rare due to lower yields and the dominance of traditional Colombian varieties. When grown successfully, SL28 keeps its distinctive vibrancy while showing a slightly softer, more rounded profile in the Colombian climate, making it an uncommon but highly prized lot.

The Processing Method

This lot is naturally processed, with ripe cherries dried whole after harvest to allow sugars and fruit compounds to develop in the seed as moisture is slowly reduced. Careful drying helps build sweetness, florals, and a creamy texture while keeping the cup clean and controlled. After drying, the coffee is rested and milled with precision to maintain consistency and protect the structure of the bean. 

Filter Recipe

This is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3-3:30 mins

Recommended Brewing Age

12+ days after roast date