Citrus fruits, cloves, lavender, liqueur, and nutmeg notes.
This profile went through a pre-fermentation period of 48 hours in cherry, then pulped and fermented anaerobically for 120 hours. Subsequently dried in a canopy under the sun with a stabilization period of 20 to 30 days in a grain pro bag.
Wilder Lazo is a new coffee lover! He is a Veterinarian of profession but became 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 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.