It stands out for its floral and citrus notes of orange blossom and lemongrass, complemented by the juicy sweetness of white grapes. Its bright and balanced acidity evokes hints of bergamot, culminating in a smooth and elegant herbal aftertaste. A powerful and refined coffee, ideal for competitions and unique sensory experiences.
Wilder Lazo's story is a testimony of resilience and passion for coffee. Originally from a coffee growing family in San Adolfo, Huila, Wilder initially specialized in cattle genetics, traveling throughout the Americas to improve cattle breeds. However, after a crisis affected the family coffee farm due to genetic problems in the coffee plants, Wilder decided to apply his knowledge to coffee farming.
In 2016, he acquired the Bella Alejandría farm, located between 1,600 and 1,800 meters above sea level, and transformed it into a benchmark of innovation and quality in the world of specialty coffee. The farm is characterized by its focus on precise genetic selection and controlled fermentation processes that highlight the unique characteristics of each variety.
Wilder and his family have faced numerous challenges, including a devastating fire that nearly destroyed the farm. Thanks to their determination and teamwork, they were able to rebuild it, turning it into a platform for the production of exceptional coffees. The family actively participates in all stages of the process, from cultivation to commercialization, ensuring a high quality and sustainable product.
Process
The Washed anaerobic process begins with the manual selection of cherries by flotation. The cherries are stored in GrainPro bags for approximately 24 hours until the batch is complete. They are then pulped in a stainless steel machine and placed in plastic tanks where they ferment without oxygen until the desired pH is reached for up to 120 hours. The coffee is then washed and dried on raised beds for 8 to 15 days until it reaches a humidity of 11%. Finally, it is stabilized in GrainPro bags for 20 days.
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 V4 Classic bottom
Mill: Fellow Opus to number 8
Recommended mineral water: Lanjarón
We used 18.5 grams of coffee per 260 grams of water at a temperature of 93º.
We add the water in 3 pours. First pour 60 grams, wait 30 seconds, make a second pour to reach 160 grams before the first minute and then at 1:15 pour the rest of the water to reach 260 grams.
The total infusion time should be 2:10 minutes, obtaining with this recipe a TDS of 1.39% and an extraction percentage of 19.89%.
