Colombia Wilder Lazo Chiroso

14,90 incl. VAT

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Wilder Lazo is actually 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.

The anaerobic fermentation emphasizes the true coffee character, as most microorganisms work much slower compared to aerobic “fermentation” (actually more correctly referred to as oxidation, as fermentation, by definition, is an anaerobic process). In coffee processing, however, everything that happens “between picking and drying” is mistakenly referred to as fermentation.

Wilder Lazo ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans. For this Chiroso lot, the coffee cherries were immediately pulped, placed in containers, and 15 liters of Geisha must (juice from a previous fermentation with the addition of lemongrass) were added for every 250 liters of coffee cherries. The mixture was then anaerobically fermented. The fermentation within the coffee cherry emphasizes fruitiness and funkiness, but for this Chiroso lot, he wanted to highlight the intrinsic flavors of passion fruit, lavender, and its vibrant aroma.

This coffee was sourced by Nikolai Fuerst from Desarrolladores de Café.

Farm: El Diviso

Farmer: Wilder Lazo

Origin: San Adolfo. Huila. Colombia

Elevation: 1,480-1,550 meters above sea level

Farm size: 12 hectares

Lot size: 2 hectares

Planted: 2016

Variety: Chiroso

Fermentation: 100 hours anaerobic in the mucilage with must from a Geisha fermentation with lemongrass

Drying: 20 days on raised beds

Process: Semi-washed

Flavor Notes: Lavender, Lemon Balm, Caramel, Tonic Water, Passion Fruit


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