Wilder Lazo (Honey)

Iced Tea / Nectarine / Treacle

Wilder Lazo is a coffee producer growing coffee in the Huila Department of Colombia. Wilder is an expert in processing methods. For this lot, Wilder fermented whole coffee cherries for 24 hours. Then, he partially removed the fruit from the seeds, leaving the mucilage layer intact, and fermented the lot for a further 200 hours in pressurised cans. According to Wilder, differing pressurisation can impact how flavours develop; for example, he has noticed that if there is increased pressure applied during fermentation, it can yield certain cup qualities akin to spices such as ginger and nutmeg.

𝗣𝗿𝗼𝗱𝘂𝗰𝗲𝗿: Wilder Lazo
𝗩𝗮𝗿𝗶𝗲𝘁𝘆: Pink Bourbon
𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴: Described by the producer as HONEY. FERMENTED with fruit intact for 24 hrs, then FERMENTED with partial fruit intact for 200 hours in pressurised cans.
𝗚𝗲𝗼𝗴𝗿𝗮𝗽𝗵𝘆: San Adolfo Area, Huila Department, Colombia

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