welcome to cafēn subscription.
two coffees. two stories. one subscription.
thank you for being here. each month, we explore a single idea in flavour - origin, varietal, or process - through a pair of coffees. guided by our pursuit of distinctiveness in every cup and the values that carry us forward, we source exceptional coffees from exceptional people across our favourite origins. each release connects you - through us - to the producers whose work we’re honoured to share.
fermentation × time.
11 March 2026
two lots from the same producer, only difference is fermentation length.
the same varietal, and the same washed, dry-anaerobic approach. one rests for 60 hours, leaning into a more floral, tea-like expression; the other extends to 84 hours, where brighter acidity and tropical notes take the lead, supported by florality.
why these two?
this edition is about nuance. when everything stays constant - varietal, processing style, drying, producer - and only time becomes the variable you can taste. side by side, these coffees show how an extended dry-anaerobic fermentation can shift the cup from high florals and clarity toward brighter acidity and a more tropically dense character, without losing the geisha thread.
how to taste them side by side:
brew both coffees back-to-back (or at the same time if you can) and taste them in parallel. use the same cups and let them cool slightly; geisha aromatics open as temperature drops. start by smelling both dry and wet, then take small alternating sips. notice what changes first: the 60 hour lot leans into florals and sweetness with a tea-like body, while the 84 hour lot pushes brighter acidity and tropical fruit forward, with florals supporting. it’s the same varietal and the same washed, dry-anaerobic approach so the difference you’re tasting is time.
other notes...
coming next month, we'll be upgrading our subscription management platform to use Recharge, one of the leading products on the market to help us offer better tools and services to you. look out for updates from us on new offers and upgrades to the system!
Rare
Wilder Lazo Washed Geisha
| Country | |
| Region | Huila |
| Producer | Wilder Lazo |
| Farm | |
| Varietal | Geisha |
| Altitude | — masl |
| Harvest | |
| Process | Washed |
Roast
Producer - Wilder Lazo | Colombia
washed geisha - 60 hour dry anaerobic fermentation
our brew methods
we’re brewing both on the Orea o1, with recipes designed to spotlight what each lot does best: more sweetness from the 60h, and more acidity from the 84h.
Orea O1 (sweetness-forward)
Collapsible content
Rare
Wilder Lazo 84-Hour Anaerobic
| Country | |
| Region | Huila |
| Producer | Wilder Lazo |
| Farm | |
| Varietal | Geisha |
| Altitude | — masl |
| Harvest | |
| Process | Washed |
Roast
Producer - Wilder Lazo | Colombia
washed geisha - 84 hour dry anaerobic fermentation
our brew methods
we’re brewing both on the Orea o1, with recipes designed to spotlight what each lot does best: more sweetness from the 60h, and more acidity from the 84h.
Orea O1 (acidity-forward)
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a quick note on our filter recipes:
the brewers we use and recipes are a starting point, a way to find the cup you like. feel free to switch brewers and adjust grind, ratio, and temperature to suit your taste and water.
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a quick note on our espresso recipes:
we tend to enjoy our coffees at higher ratios with faster extractions; it brings more sweetness and clarity, softens bitterness, and lets the aromatics stay bright.