Colombia

Wilder Lasso

The producer Wilder Lasso is a new coffee lover who started growing coffee in 2017. With his passion for coffee, background in genetics, family history in coffee producing, and most importantly, relentless energy of learning, Wilder began a coffee varietal program. The program now includes more than 12 different varietals which have been carefully sourced from different origins.

When processing this lot, the coffee cherries went through anaerobic fermentation in sealed plastic bags. The plastic bags were submerged in water to keep the temperature low. After 96 hours, the coffee was taken to raised beds to be dried for 15 to 20 days.

Flavor Notes: hibiscus, mango, cacao nibs

Elevation
Elevation
1800
Processing
Processing
Anaerobic Natural
Region
Region
Huila
Variety
Variety
Pink Bourbon

$22.00