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colombian coffee partner

Lemongrass, jazmin, lychee, and mandarine notes.

 

PROCESS

This Gesha, it`s one of the jewels of Wilder`s farm, in which he has mastered the washed process! This lot is made through a double fermentation of 200 hours with sub-merged anaerobic fermentation in muscilage, which helps to developed and outstanding floral and citric profile. Dried exposed at the sun for 18 days with mandarine peel and stabilized at his warehouse at Tocora for 25 days before milling.

ORIGIN:
HUILA
PROCESS:
SEMI WASHED ANAEROBIC
VARIETY:
GESHA
ALTITUDE:
1890 MT
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PRODUCER

WILDER LASSO

FARM:
BELLA ALEJANDRÍA
TRAIL:
EL CARDAL

HISTORY

Wilder Lazo is a new coffee lover! He is a Veterinarian of proffesion, but came to be a coffee producer not long ago since 2017, when he came to help his father at his Farm Tocora in the mountaind of San Adolfo. Because of his passion for coffee and family history in coffee production ,Wilder entered the coffee world with a unique way, he started not only with specialty coffee right away, but with his backgorund on genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.

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