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Producer - Wilder Lazo
Origin - Colombia
Process - Natural
Varietal - Geisha
Altitude - 1470-2100
Flavour Notes - Blueberry, Golden Kiwi, Florals
Best for: Filter + Modern Espresso
roast level: Very Light
FARM
Wilder Lazo is a highly regarded coffee producer from San Adolfo in the Huila region of Colombia, known for his innovative and experimental approach to specialty coffee. Originally trained as a veterinarian, he transitioned into coffee production around 2017, returning to his family’s farm and applying his background in genetics to improve quality and consistency.
Working across farms such as Bella Alejandría and El Diviso, Wilder focuses on varietal selection, soil health, and precise agricultural practices. He has developed a diverse portfolio of coffee varieties and uses what he describes as “precision agriculture” to optimise plant nutrition and yield.
Lazo is especially known for pushing boundaries in processing, including anaerobic and yeast-inoculated fermentations designed to create distinctive and expressive flavour profiles.
PROCESS
Cherries are first sorted via flotation, then fermented in tanks with mucilage from other Gesha and SL28 lots for seven days, maintaining a pH above 5. After fermentation, cherries are rinsed and dried on patios for around 25 days, followed by a stabilisation period before threshing and export.
Producer - Wilder Lazo
Origin - Colombia
Process - Natural
Varietal - Geisha
Altitude - 1470-2100
Flavour Notes - Blueberry, Golden Kiwi, Florals
Best for: Filter + Modern Espresso
roast level: Very Light
FARM
Wilder Lazo is a highly regarded coffee producer from San Adolfo in the Huila region of Colombia, known for his innovative and experimental approach to specialty coffee. Originally trained as a veterinarian, he transitioned into coffee production around 2017, returning to his family’s farm and applying his background in genetics to improve quality and consistency.
Working across farms such as Bella Alejandría and El Diviso, Wilder focuses on varietal selection, soil health, and precise agricultural practices. He has developed a diverse portfolio of coffee varieties and uses what he describes as “precision agriculture” to optimise plant nutrition and yield.
Lazo is especially known for pushing boundaries in processing, including anaerobic and yeast-inoculated fermentations designed to create distinctive and expressive flavour profiles.
PROCESS
Cherries are first sorted via flotation, then fermented in tanks with mucilage from other Gesha and SL28 lots for seven days, maintaining a pH above 5. After fermentation, cherries are rinsed and dried on patios for around 25 days, followed by a stabilisation period before threshing and export.
