WILDER LAZO

FLAVOUR PROFILE

FLORAL, JUICY & ELEGANT - BERGAMOT, LYCHEE, BLACK CHERRY, COMPLEX CITRUS

ORIGIN

SAN ADOLFO, HUILA, COLOMBIA

FARM

LA DINASTÍA

FARMER

WILDER LAZO

PROCESS

NATURAL 300H

VARIETY

GESHA

MASL

1470-2100

SCA SCORE

89.25

The vet who saved the farm. Wilder Lazo never planned to grow coffee. He studied veterinary medicine and worked with cattle. When his father fell seriously ill around 2016 and coffee prices were falling, he and his brother returned to the family farm La Dinastía in San Adolfo, Huila, in southern Colombia – and decided to rebuild it differently.

He brought one lesson from his veterinary practice: a healthy animal starts with nutrition. He treats his coffee trees the same way – soil analysis, pH correction and nutrients matched exactly to what the plants need. His philosophy: first create the potential for exceptional coffee on the tree itself, and only then shape it through processing.

Where the farm once produced ordinary coffee scoring around 80–83 points, today Wilder grows expressive varieties such as Gesha, Pink Bourbon, Sidamo and SL28, and his micro-lots appear at specialty roasters around the world. In recent years Gesha from his farm has shown up in barista competition cups across Europe, for example with the winner of the Spanish Brewers Cup 2025.

HOW THIS NATURAL IS MADE

1. Picking – by hand, only fully ripe, large cherries; unripe and light beans are floated off in water.
2. Fermentation – whole cherries in sealed tanks for about 300 hours, with pH control.
3. Drying – slowly in the whole fruit on drying beds, for roughly 25 days.
4. Roasting – light, Nordic style, to bring out sweetness and clarity without bitterness.