Colombia - Brisa Eterna

Producer: Diego Almeida
Farm: Brisa Eterna
Variety: Bourbon Sidra
Processing: Washed  
Origin: Colombia Nariño
Elevation: 2000 masl
Sourced From: Ally Coffee 
Tasting Notes: Strawberry, Pear, Vanilla
Bag Size: 227g/8oz

About the Farm:

Brisa Eterna is the result of years of dedication, resilience, and a relentless pursuit of quality. Diego Almeida, an agricultural administrator from San Juan de Pasto, grew up immersed in the farming rhythms of Nariño. In 1998, his parents bought a small farm in La Cocha, Yacuanquer, on the slopes of the Galeras volcano, marking the start of their journey in coffee cultivation. They began with traditional Caturra, but as leaf rust threatened their crops, they shifted to more resilient varieties, aiming to balance sustainability with cup quality.

In 2015, they planted 1,500 trees of an intriguing variety from Ecuador that was quietly flourishing on nearby farms. Years later, after careful sensory analysis, they identified it as Bourbon Sidra, celebrated for its vibrant and complex profile. Encouraged by the results, Brisa Eterna now cultivates around 1,000 Sidra trees, producing approximately 700 kilograms of dried parchment coffee annually, with plans to expand.

About the Processing: 

At Brisa Eterna, the processing journey begins in the morning with the careful selection of ripe cherries, which are floated to remove lighter, lower-quality fruit. That same afternoon, the cherries are pulped without water and passed through a sieve to separate any overripe beans still holding their husk.

Fermentation takes place in open tanks, where the beans are exposed to oxygen and natural light for about 72 hours. With nighttime temperatures sometimes dropping to 12°C, fermentation moves slowly and requires regular stirring to ensure even development. Diego monitors progress by feeling how easily the mucilage separates from the beans—a key sign they are ready to be washed. After a single rinse, a final flotation step removes any remaining defects.

Drying happens gradually on an asphalt patio under the sun, taking up to 25 days depending on the weather. Each evening, the coffee is gathered into fique sacks to protect it from moisture and promote an even, slow drying process that brings clarity and complexity to the cup. 

The Roast Profile and Roast Approach:

When we tried a sample of this coffee, we loved the bright acidity that it had to offer. When profiling, we did a couple of test batches to see if we could balance out the acidity without adding any extra bitterness. We were delighted with the final results, a very jammy and fruit-forward cup of coffee.  

Orders will be fulfilled on Monday, 7/7/25. If you are local to the Bay Area you can choose to pick up your order at the CoRo Coffee Room for free. Just bring in your order confirmation email with you when you come and let one of the baristas know you are there to pick up an order from Lohner Coffee.

Thank you for exploring this coffee together with us!