23,00€ – 115,00€
This coffee is dense in fragrance, aroma and body. We can find aromas of cocoa nibs and pink pepper. It is creamy and sweet in palate with notes of plums and tropical fruits. Its aftertaste is long and pleasant and as it cools all these tropical and sweet notes intensify.
Wilder Lasso is a new coffee lover! He is a veteran in the profession but came to be a coffee producer not long ago in 2017 when he came to help his father at his farm called Tocora in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee production, Wilder uniquely entered the coffee world. He started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.
This juicy Pink Borbon has been processed with a natural anaerobic extended fermentation of 105 hours submerged in water with grain-pro, which helps to control the temperature without creating extra leachates during the fermentation process. Followed by slow drying of almost 20 days at his marquesina behind his father’s house, and stabilized for 35 days in cherry in plastic bags before milling the coffee.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.