Wilder Lazo - Washed Anaerobic (120h) - Maragesha - Colombia

Which madman combined two of the greatest varieties ever? 

This cross between Maragogype and Gesha is just mindblowing - lots of tropical fruits meet intense florals and white flowers. Worldclass coffee produced by the legend Wilder Lazzo. 

Wilder Lazo’s family, a passionate group of coffee producers in San Adolfo, Huila, has faced countless challenges over the years in their pursuit of excellence. One of the toughest moments came when a devastating fire forced them to leave their farm. But their father’s determination never wavered, and they returned to rebuild not just their crops, but their entire way of life.

Today, the entire family is involved in every aspect of coffee production. Their mother finds joy in gardening, while the children have carved out their own roles—specializing in drying, processing, and even commercialization. Together, they have transformed their farm into a platform for specialty coffee, offering exquisite flavors and aromas.

Despite the hardships, they never gave up. Their dedication and passion have not only sustained their livelihood but have also provided opportunities for their children’s education and a better future. Now, the Lazo family continues this legacy, ensuring Wilder’s coffee stands out among discerning palates worldwide.

Their story is a powerful reminder of the value of perseverance and hard work fueled by love. The farm is a testament to this dedication, producing specialty coffee that reflects the passion and effort of the entire family.

Process
1. Selection

Beans are selected at 20 degrees Brix.

2. Floating

Used to discard dry and immature beans.

3. Manual Selection

Ensures the complete removal of immature and partially ripe beans.

4. Fermentation
Phase 1: Beans are placed in GrainPro bags to prevent oxidation while the entire lot is collected.

Phase 2: Beans are depulped using a stainless steel machine and then placed in tanks for fermentation for 120 hours. The pH is controlled at 4.3, and the temperature does not exceed 14°C.

Phase 3: The coffee is thoroughly washed.

5. Drying

Beans are dried in a marquesina (drying shed) for 8 to 15 days until they reach 11% moisture content.

6. Stabilization

The dried beans are stabilized for 20 days and packed in GrainPro bags.