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El Parche Coffee Roasters

Wilder Lazo Pink Bourbon Colombia

Wilder Lazo Pink Bourbon Colombia

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Regular price $28.00
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SKU:ElParche-WILDER-PINKB-250g

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.

ElParche El Diviso Wilder Lazo Colombia Basic Barista Australia Melbourne Coffee Gear

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.

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IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

LEARN MORE
  • WASHED PROCESS

    Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.

    TRY A WASHED COFFEE 
  • NATURAL PROCESS

    Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,

    TRY A NATURAL COFFEE 
  • FERMENTED

    There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
    Expect funky fruity notes and an intense alcohol / boozey taste

    TRY A FERMENTED COFFEE 
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