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colombian coffee partner

Blueberry, strawberry, and vanilla notes.

 

PROCESS

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This coffee goes through an anaerobic fermentation but is sealed in plastic bags and submerged in water to control the temperature lower and also have less contact with water, it goes through 96 hours, and then is taken to rised beds to be dried for 15 to 20 days and stabilized in Grain Pro bags before milling for 30 days.

ORIGIN:
HUILA
PROCESS:
SUBMERGED ANAEROBIC
VARIETY:
PINK BORBON
ALTITUDE:
1800 MT
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PRODUCER

WLDER LASSO

FARM:
LA ESPERANZA

HISTORY

Wilder Lazo is a new coffee lover! He is a Veterinarian of profession 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 mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in 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.