Wilder Lazo is a coffee maverick! With a background in genetics, and a relentless appetite for learning, he continues to impress us with this experimental processing techniques and impeccable execution. Here, he's done it again.

This SL 28 variety undergoes a unique natural anaerobic process that begins with 200 hours of anaerobic fermentation in plastic bags, where the cherries are inoculated with yeast to develop a distinctive flavor profile. After fermentation, the beans are carefully dried on raised beds for 15 to 20 days, ensuring even moisture distribution. The coffee is then stabilized for 35 days in GrainPro bags, stored in a warehouse without exposure to sunlight. This meticulous process results in a complex and vibrant cup.

Tasting Notes ~ Pomegranate & Pistachio

Origin ~ Huila, Colombia

Process ~ NATURAL ANAEROBIC

Varietal ~ SL28