This competition profile coffee is highlighted by vibrant aromas of jasmine, lemon and mango, which combine with citrus flavors such as limoncello and orange. On the palate, cherry, raspberry and vanilla add sweetness and depth, while notes of honey, rooibos and black tea enhance its complexity. Each sip reveals new layers of flavor, taking the specialty coffee experience to another level.
Wilder Lazo, initially a veterinarian specialized in bovine genetics, transformed the family farm Bella Alejandría, located in San Adolfo, Huila, into a benchmark of coffee innovation. In 2016, after taking over the management of the farm due to his father's illness, Wilder applied his expertise in genetics and analytical techniques to significantly improve the quality of the crops.
The farm, located between 1,900 and 2,100 meters above sea level, produces exceptional microlots of exotic varieties such as Gesha and Bourbon Sidra. Wilder implements advanced processes, such as prolonged anaerobic fermentation and controlled drying, which enhance the unique profiles of its coffees.
Partnering with El Placer Farms Project since 2017, Wilder has established strong ties with roasters and consumers, sharing their passion for specialty coffee. His dedication has led the farm to produce award-winning coffees, ensuring the sustainability of the family legacy and positive impact on their community.
Process
The natural process begins with a rigorous selection of cherries by flotation to ensure maturity and quality. The cherries are fermented in plastic tanks for 7 days along with mucilage from other varieties such as Gesha and SL28, monitoring that the pH does not fall below 5. Finally, the coffee is stabilized prior to threshing and export, guaranteeing its complexity and consistency.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA
Mill: Fellow Ode to number 6
Recommended mineral water: Lanjarón
We used 15 grams of coffee per 240 grams of water at a temperature of 96º.
We add the water in 3 pours. First pour 70 ml wait 40 seconds, the second pour add 85 ml of water and then at 1:20 pour the rest of the water to reach 240ml. The total time of infusion should be of 2:10. obtaining with this recipe a TDS of 1.33% and a percentage of extraction of 20.99%.
