Colombia Wilder Lazo Geisha Anaerobic Natural

WILDER LAZO

Wilder Lazo comes from a family of passionate coffee producers in San Adolfo, Huila. After a fire forced them to leave their farm, they returned, determined to rebuild. Today, the entire family is involved from gardening to processing and commercialisation creating a farm known for producing outstanding specialty coffee.

Wilder draws on a background in bovine genetics to improve coffee quality through seed selection and post-harvest processing. This scientific approach began when he rescued the family’s first farm, El Diviso, from poor genetics, later acquiring Bella Alejandria in 2016.

He recently joined the El Placer Farms Project, led by close friend Sebastian Ramirez, to build closer relationships with roasters and coffee communities worldwide.


PROCESSING

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.