COLOMBIA GESHA SPIRITS SEMI-WASHED ANAEROBIC

Wilder Lazo grew up on a coffee farm but was working as a veterinarian up until 2017. That year he lent a hand to his father on his coffee farm Finca El Diviso. Driven by his unwavering passion for coffee and his family's rich history in the trade, Wilder took a rather distinctive route into the coffee realm. He didn't just dip his toes into specialty coffee; he dove right in. Thanks to his genetic expertise and an insatiable appetite for learning, he kickstarted a varietal program in Tocora. Today, it boasts over a dozen distinctive coffee varieties that are picked from diverse sources.

This Gesha undergoes a meticulous double fermentation process. It begins with hand sorting, followed by floating and depulping the cherries. The first fermentation takes place in GrainPro bags for 140 hours, during which the coffee remains with the mucilage, enhancing its vibrant floral and citric notes.

As Wilder Lazo explains, "After this stage, we ferment the coffee in plastic tanks for 2 days and dry it under the sun for 18 days. During drying, tangerine peel is added to the wet parchment in the beds, infusing the beans with an extra zest that amplifies its floral flavors." Following this infusion, the coffee undergoes a 25-day stabilization period in GrainPro bags, allowing the flavors to fully develop before it reaches the final milling stage.

This process, combining careful fermentation and the infusion of natural citrus elements, results in a truly unique and complex experience.

Every step of the processing in this lot is done with intention. From each decision made on an agricultural level to the measuring of the Brix to the stabilization to the cherries, Wilder Lazo drives his product with precision. This is one of the most elegant and well-executed coffees we have featured on our menu. We're honored to represent it and excited to share it with you.