Colombia Wilder Lazo Geisha

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

ABOUT WILDER LAZO GEISHA

Wilder Lazo began his coffee growing career in 2016 after his father fell ill. Immediately, he began to improve the quality of the farm through examining soil samples and using targeted nutrients and fertilizers to neutralizse the pH value in the soil. This increased the availability of nutrients for the coffee trees – referring to this as precision agriculture. With that attention to detail, it’s no surprise then that when he’s not growing coffee, Wilder is a veterinarian specialised in livestock farming!

This lot is the famed Geisha variety! During harvest, only the fully ripe and extremely large fruits are picked and then floated. Immediately, the cherries are pulped leaving just the beans in their mucilage. These beans are placed into fermentation tanks for 60 hours in a dry anaerobic environment. The coffee is then fully washed and dried for 12 days on raised beds.

Wilder Lazo has selected the dry anaerobic fermentation to achieve floral and tropical notes, and to highlight brightness while creating a delicate and tea like body. This is over against a wet/submerged fermentation which would bring out deep florals and richer body.