colombia wilder lazo

Tasting Notes: Chocolate, Malt, Bergamont 
Process: Washed
Altitude: 1550m
Varieties: Caturra Chiroso
Tasty As: Espresso 

"Colombian producer Wilder Lazo returned to his family farm in 2016 after training as a veterinarian, joining his brother Heiner to continue the work started by their father, Segundo Lazo. Together they have improved both soil health and cup quality through careful farm management, varietal planting, and precise processing. Heiner oversees cupping, drying, and quality control, while Wilder manages the farm’s agronomy as well as sales and marketing. For this Caturra Chiroso lot, only ripe cherries measuring above 17° Brix are selected, floated, and depulped the same day. The coffee undergoes 56 hours of submerged fermentation before washing, then dries slowly in parabolic dryers for around 15 days"