Brisas del Gil
Lara, VenezueLA

Three generations rooted in the soil of Venezuela

The story of Brisas del Gil begins in the 1870s, when Alberto’s grandfather first worked the land in Venezuela’s coffee-growing mountains, quietly betting on something simple yet powerful: that well-tended land always yields something valuable.

That belief was passed down to his son, Alberto’s father, now over 90 years old, his legacy was not just the farm. It was giving value to Venezuelan coffee and its growers.

Brisas del Gil ranks among the top 10 recognized coffee growers in Venezuela. Not because they built their reputation by chance, but through decades of dedicated and uncompromising work.

Alberto Gil, is today one of Venezuela’s most renowned specialty coffee producers.

A turning point, built on patience

In 2015, Alberto made a decision that would change the course of everything.
Brisas del Gil began a methodical transformation process: improving processes, refining harvest selection, and closing the gap between what the farm could produce and what it was actually delivering.

Starting that same year, he began competing in the EICEV (Venezuela’s national specialty coffee competition), absorbing every piece of feedback, every score, and every detail that separates a good coffee from an exceptional one.

For a time, the market did not reward that effort: his specialty coffee sold at conventional prices. But they never stopped producing to higher standards. And that discipline, over the years, paid off.

In 2025, Brisas del Gil was recognized as the 5th best coffee in Venezuela at the national level.

This achievement carries weight not only because of the ranking, but also because of the journey taken to reach it: ten years of competing, improving, and producing specialty coffee in a market that wasn’t always ready to appreciate it.

It is not an award. It is a confirmation.

And in a country where coffee farming has faced enormous structural and economic challenges, it is also proof of something greater: that Venezuelan specialty coffee, when in the right hands, can compete with any origin in the world.