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Cherry, plum, vanilla, and, green apple notes.
Ancla 1
PROCESS
This Juicy Pink Borbon is a masterpiece, which only improves more as it cools down, it's processed with a natural anaerobic extended fermentation of 105 hours sub-merged in water with a grain pro, which helps to control temperature without having extra lixiviates taken while the process of fermentation. Followed by slow drying of almost 20 days at his marquesina behind his father's house, and stabilized for 35 days in cherry in plastic bags before milling the coffee.
ORIGIN:
HUILA
PROCESS:
NATURAL ANAEROBIC
VARIETY:
PINK BORBON
ALTITUDE:
1800 MT
PRODUCER
WILDER LASSO
FARM:
LA ESPERANZA
TRAIL:
MESOPOTAMIA
HISTORY
Wilder Lazo is a new coffee lover! He is a Veterinarian of profession but came to be a coffee producer not long ago in 2017 when he came to help his father at his Farm Tocora in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee production, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background 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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