Wilder Lazo Washed Geisha
Rare
Wilder Lazo Washed Geisha
Wilder Lazo Washed Geisha
| Country |
|
| Region | Huila |
| Producer | Wilder Lazo |
| Farm |
|
| Varietal | Geisha |
| Altitude | 1480—1550 masl |
| Harvest | 2025 |
| Process | Washed |
Omni Roast
this is a Geisha with purpose. Wilder Lazo's meticulous approach - from nutrient-rich soils to precision fermentation - brings out the varietal’s most elegant expression. after pulping the massive, perfectly ripe cherries, they undergo 60 hours of dry anaerobic fermentation, a method chosen not for boldness, but for clarity. unlike submerged fermentation, this process preserves the geisha’s florals and its brightness shines through in the cup.
the result? a cup that’s lavender-laced and tea-like, with supporting notes of earl grey tea and an almost ethereal delicacy. its complex character and layered flavour profile is a direct reflection of the controlled, oxygen-free environment that allows the Geisha’s intricate florals to take centre stage, unclouded and refined.
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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about the producer
Wilder Lazo, a veterinarian with a background in livestock farming, took charge of his family farm in 2016 after the coffee prices declined and his father’s health worsened. initially, their coffees scored between 80-83 points despite intricate processing methods. determined to improve quality, Wilder began examining soil samples and using precision agriculture techniques, applying targeted nutrients and fertilisers to neutralise the soil's pH. this increased the availability of nutrients, leading to healthier coffee trees and higher-quality beans.
Wilder’s innovative approach to processing involves anaerobic fermentation, a method that emphasises the “true coffee character” by slowing down microorganism activity compared to traditional aerobic processes. this helps the coffee retain its bright and complex flavours. after the fully ripe, large cherries are harvested, they are washed in water tanks to remove impurities and floating beans. the cherries are then pulped and placed into blue fermentation tanks, where they ferment anaerobically for 60 hours. after fermentation, the coffee is fully washed and dried under marquees for 12 days.
this Geisha variety, processed with anaerobic dry fermentation, is designed to highlight its floral, delicate, and tea-like characteristics with added tropical notes. the dry fermentation method enhances its brightness and bright florals, resulting in a refined cup profile that showcases the true potential of this exceptional variety.