Wilder Lazo, Colombia, Sidamo Heirloom - Natural, 200gm

Farm: Bella Alejandria Producer: Wilder Lazo, Segundo Lazo, Heiner Lasso Origin: Huila, Colombia Cupping Notes: Grape Juice, Mandarin, Kiwi Varietal: Sidamo Heirloom Process: Natural Harvest: May 2026 Farmsize: 12 ha Lot-size: .5 ha Drying: 14 days on raised beds Our V60 Recipe - a great starting point for brewing all of our coffees Ratio: 16g coffee to 250g water Water Temperature: 90C Brew Time: 2:30-3:00m Three Pour Method - First pour, 50g of hot water, allow coffee to bloom for 35 seconds - Second pour, continue the pour until you reach 150g hot water in total - Third pour to 250g of hot water in total (start this pour when the water reaches the coffee bed) - Enjoy Wilder Lazo is a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture. In 2019 our friend Nikolai was visiting his family and cupped a really nice floral, tropical washed Sidamo. He asked Wilder, “Hey, do you think you can manage to germinate green coffee?” He said he had never done that: “But let’s give it a try!”. Then he bought 2kg of green coffee, brought them back to Colombia and Wilder managed to germinate a few trees - only 2.7% actually sprouted. Now he has 1.000 coffee bushes of this Sidamo Heirloom – a mix of varieties. We said: let’s do a straight natural. This coffee was harvested at Bella Alejandría where the harvest was completely concentrated. His team picked the coffee on Monday, Tuesday and Wednesday. After picking he floated the cherries and took them to the marquesina. On Tuesday he did the same thing, mixed it with the Monday cherries; and he repeated the same step on Wednesday. On Thursday he put the coffee into his mechanical dryer and finished this natural cero fermented Sidamo in the silo. What a fruit bomb! *This coffee comes in 200gm bags *Prime window for drinking is 2 to 4 weeks post roast. If the coffee is fresh be sure to bloom 40 seconds. *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences