Wilder Lazo Geisha Coffee Beans

Cherry blossom, stone fruit, tangelo and apricot

Variety: Gesha

Process: Washed - 180 hours fermentation  - Filter Roasted

Suggested methods: Pour over, plunger, Aeropress, cold brew and espresso 

Origin: Colombia

Region: Huila

Altitude: 1,600 MASL

Wilder Lazo

Wilder Lazo is a true coffee lover and a trained veterinarian - not the most common combination for a coffee producer! Due to his passion for coffee and his family's history in coffee production, Wilder entered the coffee world with a lot of planning and structure.

He meticulously studied the soils of his farms, enriched the soil with nutrients, and ensured that it was of very high quality before planting great but uncommon varieties of coffee for Colombia. Currently, he has varieties such as Pink Bourbon, SL28, Geisha, and Papayo across his three farms.

Wilder is a progressive producer who is always open to experimenting with new processes. He continuously explores innovative techniques to improve the quality of his coffee beans, such as anaerobic fermentation and different drying methods.

His commitment to experimentation has helped him produce unique and outstanding coffee.

The Coffee

This unique type of coffee originated in the Gori Gesha forest, in Ethiopia, and was traditionally called Gesha. Today, most of the world knows it by the name Geisha coffee, but for us, it’s Gesha.

The Gesha coffee plant is one of the most demanding. Plants are low yielding and high maintenance; they take longer to grow before they can be harvested (7-8 years compared to an average of 4 years for other coffees), the cost of production is very high and the quantity of coffee obtained in the end is very low. All of these factors mean a higher price.

This microlot:

The coffee is grown in finca El Diviso in San Agustin, Huila, Colombia at an altitude of 1,600 meters. Huila is renowned for being one of the best coffee-growing states of Colombia. 

The cherries undergo a double fermentation process. Firstly, they are fermented in plastic bags for 24 hours, then depullped, and fermented again in cans for another 180 hours. Temperature and pH levels are crucial during the entire process to produce a great result, as Wilder explained in our conversation.

When the pH is between 4.8 and 5.0, he added mucilage.

Following this, all the cherries are floated to select only those with the right ripeness, which then proceed to the dryer to remove moisture until they reach the desired water level.

This special lot is produced using a washed processing method, which results in a vivid cup with notes of cherry blossom, stone fruit, tangelo and apricot.