Wilder Lazo La Dinastia - Pink Bourbon ( 200g )

Farm: La Dinastía

Farmer: Wilder Lazo, Heiner Lasso

Origin: San Adolfo. Huila. Colombia

Elevation: 1,480-1,550 meters above sea level

Farm size: 18 hectares

Lot size: 6 hectares

Planted: 2017

Variety: Pink Bourbon

Fermentation: 100 hours anaerobic in the mucilage, submerged, with microorganisms grown from oak leaves

Drying: 12 days on raised beds

Process: Washed

Wilder Lazo is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother.

Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.

The anaerobic fermentation emphasizes the “true coffee character”, as most microorganisms work much slower compared to aerobic "fermentation" (actually more correctly referred to as oxidation, as fermentation, by definition, is an anaerobic process). In coffee processing, however, everything that happens "between picking and drying" is mistakenly referred to as fermentation.

Wilder Lazo ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans.

Wilder likes to experiment and this time he just added some oak leaves into a sugar solution, without killing any microbes, and added those to the fermentation of Pink Bourbon. This is still a wild fermentation, so you cannot mix many harvest days or the outcome would be too varied.

The fermentation took place in blue fermentation tanks with water and 20 L of the microbes, filled to the top with water and for 100 hours. The result is a creamy, tropical, floral, velvet coffee that we like a lot!