This incredibly gorgeous Sidra is just like melted sugar and berries, almost unbelievably sweet. Seriously, it's an absolute sugar rush, and we are so excited to share it... another magnificent specimen grown and processed by rockstar producer Wilder Lazo. (Almost) on par with the Gesha from Lazo's farm, this is one of those special coffees that's an exquisite holiday treat for yourself or someone you love.

The Lazo (aka Lasso) family are famous around the world for their incredible coffees and innovative processing methods. We've featured coffees from them before and they're always amazing, so we are delighted to share more of their superlative production this year... Just in time for the holiday season. We've got 4 new coffees from them this time-- a Gesha, a Sidra, a Pink Bourbon Washed, and a Pink Bourbon Natural. Each of them stunning and distinct.

We purchased this coffee through our friends at Makicuna who work exclusively with speciality coffee growers in Ecuador and Colombia. 

The Wilder Lazo family is made up of a group of parents and siblings, all passionate coffee producers in San Adolfo (Huila). They have faced many challenges to achieve their dreams, including rebuilding their entire farm after a devasting fire. Their father's determination has seen them through each challenge, and the whole family is involved in coffee production. Mum finds joy in gardening, while the grown kids specialise in different aspects of the business such as drying, processing, and commercialization. They have turned their farm into a world-renowned platform for speciality coffee with exceptional and exquisite flavours and aromas. Despite the hard times they never gave up, and their dedication and passion have allowed them to provide a promising new way of life and education for their children's future. Today the entire family continues this legacy, making sure Wilder Lazo's coffee is distinguished among the strictest palates. Lazo's history is a reminder of the importance of perseverance and working hard with love. His farm is a charming place, the beautiful result of an entire family's effort and passion. 

Wilder himself is a well of knowledge when it comes to genetics and processes. He focuses on bringing out the true characteristics of each varietal, refining its genetics by selecting the right seeds and incorporating fermentations and post-harvest processes that highlight its special attributes. This knowledge comes from Wilder’s past career in bovine genetics, where he dedicated many years to travelling across America to study and improve cattle breeds. Wilder realised his family coffee farm was suffering because of poor coffee genetics, so he diverted his knowledge towards coffee. This move ended up saving his family’s farm, El Diviso, and allowed him to buy Bella Alejandria in 2016. 

Wilder recently joined the El Placer Farms Project because of his close friendship with Sebastian Ramirez, director of El Placer. He is excited to have more contact with the roasteries and coffee drinkers who get to enjoy his delicious harvests.

To process this coffee, the cherries were collected over 15 days to ensure they were all at 22 degrees Brix or above. The cherries were then sorted in water and those that floated were discarded. The mature cherries were fermented in 200 litre tanks for 7 days, submerged in water until the water’s pH reached 5.5 or 12 degrees Brix. After fermentation, the cherries were laid to dry on parabolic beds for approximately 25 days.