More than one of us almost shed a tear of happiness when we tasted it for the first time in our HQ. A powerful and original coffee in fragrance and aroma with floral and citrus notes of orange blossom and lemongrass. It has very defined sweet cup flavors of stone fruit and white grapes, a very balanced acidity that reminds us of bergamot, and a very round aftertaste with soft and delicate herbal notes.
Wilder Lazo's family is composed of a group of passionate coffee growers in San Adolfo (Huila). Over the years, they have faced many challenges to achieve their dreams. After a devastating fire, they left their farm, but thanks to their father's determination, they returned to rebuild their crops and the entire farm.
The whole family is involved in coffee production. Mom finds joy in gardening, while her children specialize in different aspects of the business, from drying, processing and marketing. They have turned their farm into a platform for specialty coffee, with exceptional and exquisite flavors and aromas. Despite the difficult times, they have never given up. Their dedication and passion have allowed them to provide a livelihood and education for a better future for their children. Now, the entire family continues this legacy, ensuring that Wilder Lazo's coffee is distinguished among many discerning palates.
Wilder Lazo's story is a reminder of the importance of perseverance and hard work with love. His farm is an enchanting place where they grow specialty coffee, being the result of the effort and passion of the whole family.
Wilder is a source of knowledge regarding genetics and processes. He focuses on highlighting the true characteristics of each variety by refining its genetics through the selection of the appropriate seeds, which is complemented with fermentations and post-harvest processes that only highlight the variety's own attributes.
This knowledge comes from Wilder's previous career in cattle genetics, where he spent many years traveling the Americas to study and improve cattle breeds. Then, after a crisis on Wilder's family's coffee farm due to poor coffee genetics, he turned his knowledge to coffee. Since then, Wilder managed to turn things around, saving the family farm 'El Diviso' and then buying Bella Alejandria in 2016.
Wilder recently joined the Fincas El Placer Project due to his close friendship with Sebastian Ramirez, director of El Placer. Wilder also joined this association because he wanted to have more contact with the roasters and the people where his coffee ends up.
Process
The coffee process begins with the anaerobic Washed and the manual selection of cherries by flotation. The cherries are stored in GrainPro bags for approximately 24 hours until the entire batch has been harvested. They are then pulped in a stainless steel machine. The resulting parchment coffee is placed in plastic tanks where it ferments without oxygen until the pH reaches the desired level, which can take up to 120 hours. The parchment coffee is then washed and undergoes a controlled drying stage that lasts between 8 and 15 days, until the humidity reaches 11%. Finally, the parchment coffee is placed in GrainPro bags for 20 days to stabilize.
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: V60
Mill: Fellow Ode to number 6II
Recommended mineral water: Lanjarón
We used 16 grams of coffee per 260 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water until we reach 260 grams. The total infusion time should be 2:40 minutes, achieving with this recipe a TDS of 1.25% and an extraction percentage of 19.24%.
