Colombia - Finca Bella Alejandria Wilder Lazo | Geisha Natural 300 hour - Archived

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Funky
  20

Wilder Lasso was born in a traditional coffee farming family in San Adolfo, Huila. At a very young age, Wilder left San Adolfo to become a veterinarian and went on to work with the best horse breeding farms in Colombia. After working as a vet for several years, Wilder returned home to visit his family. On this visit home, he realized all was not well with his family and that they were struggling financially with their coffee farm. Wilder made the decision to move back to San Adolfo to help his family on the farm. At the same time, Wilder decide to transition their farm towards more Specialty Coffee focused production. Today, Wilder grows all types of exotic coffee varieties including Striped BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Tabi, and Pink Bourbon. For this process the beans undergo two stages: Phase 1: The beans start their journey sealed in bags for 80 hours, where they release and soak up their own rich mucilage. After this, they take a flavorful plunge, submerging in their own essence. Phase 2: Next, they spend 120 hours sealed in tanks, without CO2, at a perfectly controlled pH above 5.5 and a chill 12-14°C before finally spending an extra 100hrs in Natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. Recommendation: Rest time: 20+ days Espresso: 1:2.4-2.6, 93c, 27-30s Filter: 1:16-17, 92c