El Brillante
This is a research profile, not an independently conducted farm visit. Producer and coffee relationships are shown only when the records agree. Check the research sources below for supporting evidence.
The story
Alberto Lizarazo inherited El Brillante from his parents at age 40 and now operates it with his 25-year-old son, Carlos. SEY says the father-and-son team handles the work from harvest through processing.
Challenges
The farm operates at a high elevation of 2,100 meters, which requires careful management of environmental conditions to maintain the quality of sensitive varieties like Gesha and Pink Bourbon. Maintaining consistent processing standards for these distinct varieties is a primary operational focus for the father-and-son team.
Innovations
The farm employs a meticulous processing method that includes floating cherries to remove defects, holding them in-cherry overnight, and utilizing a 50-hour dry fermentation period. Drying is conducted on raised beds until the moisture content reaches a precise 10.5 percent.
Research sources & verification
These source links were recorded for this farm profile. They document its research trail; a linked source is not, by itself, confirmation of every farm, producer, coffee lot or photo identity.
Research last reviewed: 2026-10-29