Wilder Lazo Pink Bourbon Colombia

ABOUT THE COFFEE:

Tasting Notes: Raspberry, cinnamon, brown sugar and cherry

Variety: Pink Bourbon

Farm: El Diviso

Region: San Agustin, Huila, Colombia

Altitude: 1,850 MASL

Process: Washed (Read about processing methods here)

Roast: Filter

Size: 250g 

This coffee is grown in San Agustin, Huila, Colombia at an altitude of 1,800 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 100 hours, washed, and then fermented again in cans for another 100 hours. 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.

Temperature and pH levels are crucial during the entire process to produce a great result, as Wilder explained in our conversation. The Pink Bourbon variety also produces a unique cup profile with a lot of sweetness and light body.

This special lot is produced using  washed processing method, which results in a vivid cup with notes of raspberry, cinnamon, brown sugar and cherry.

ABOUT THE PRODUCER:

Wilder Lazo Finca El Diviso:

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.