Wilder Lazo Natural Geisha
Rare
Wilder Lazo Natural Geisha
Wilder Lazo Natural Geisha
| Country |
|
| Region | Huila |
| Producer | Wilder Lazo |
| Farm |
|
| Varietal | Geisha |
| Altitude | 1470—2100 masl |
| Harvest | Jan 2025 |
| Process | Natural |
Filter Roast
this is a Geisha driven by clarity and intention. Wilder Lazo’s meticulous approach to genetics and post-harvest control elevates the inherent character of the variety. the result? a lavender-forward cup with layered notes of tropical fruit, delicate acidity, and a structure that is both clean and complex, reflecting varietal purity and thoughtful natural processing. a floral, fruit-wrapped expression of Wilder’s vision - elegant, lifted, and distinctly Geisha.
resting our coffees
resting our coffees
cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.
resting gives the coffee space for its true character to shine.
we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.
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processing
- selective harvesting: only fully ripe cherries are handpicked at peak maturity.
- natural processing: cherries are dried whole, allowing sugars and acids to develop naturally within the fruit.
- controlled drying: drying is carefully managed to maintain temperature stability and avoid over-fermentation.
- resting phase: once dried, coffee is rested to allow flavour integration and profile stability prior to export.
producer
Wilder Lazo is part of a multi-generational coffee-farming family in San Adolfo, Huila, whose story is rooted in perseverance and reinvention. after losing their farm to a devastating fire, the Lazo family rebuilt - transforming both the land and their vision for what coffee could become. today, the entire family is involved in production, from cultivation to processing and commercialization, transforming their farm into a platform for exceptional speciality coffee.
Wilder’s background in bovine genetics has deeply shaped his approach to coffee. his expertise in seed selection, varietal refinement, and post-harvest technique allows him to bring out the most expressive traits of each variety. through this lens, coffee becomes a fusion of science, passion, and legacy - the result of deep knowledge and an unwavering drive to improve.
now operating both El Diviso and Bella Alejandria, Wilder is also part of the El Placer Farms Project, working closely with Sebastian Ramirez to strengthen connections between producers and roasters - ensuring his coffees not only speak for themselves, but reach the people who will appreciate them most.