ORIGIN:  COLOMBIA
FARM:  Bella Alejandría
REGION:  San Adolfo, Huila
ALTITUDE:  1,900 - 2,100 MASL
VARIETY: Bourbon Sidra
PROCESS: White Honey, with the addition of mucilage. 260 hours fermentation

BELLA ALEJANDRIA / WILDER LAZO

Name: BELLA ALEJANDRIA / WILDER LAZO
SKU: WLS

CHF24.15

200 Grams

Quantity

Wilder Lazo’s family is made up of a group of passionate coffee producers in San Adolfo
(Huila). Throughout the years, they have faced many challenges to achieve their dreams. After
a devastating fire, they left their farm, but because of their father's determination, they
camebacktorebuild their crops and the entire farm. The whole family is involved in coffee
production. Mom finds joy in gardening, while the kids specialize in different aspects of the
business, from drying and processing to commercialization. They have transformed their
farm into a platform for specialty coffee, offering exceptional and exquisite flavors and
aromas. Despite the hard times, they never gave up. Their dedication and passion have
allowed them to provide a way of living and education for their children’s better future. Now,
the entire family continues this legacy, ensuring Wilder Lazo’s coffee stands out among
manydiscerning palates. Wilder Lazo’s history is a reminder of the importance of
perseverance and hard work fueled by love. His farm is a charming place where they cultivate
specialty coffee, resulting from an entire family's effort and passion.
1. Selection
Beans are selected at 25 degrees Brix (28 days).
2. Floating
Used to discard dry and immature beans.
3. Manual Selection
Ensures the complete removal of immature and partially ripe beans.
4. Depulping and Fermentation
Phase 1: Beans are depulped and placed in tanks for 100 hours of dry fermentation. The pH is
maintained above 6, and the temperature does not exceed 14°C.
Phase 2: Mucilage Addition: After 100 hours, mucilage is added, and fermentation continues
for another 160 hours, with the pH controlled at 5.5 and temperature not exceeding 14°C.
5. Drying
Beans are removed from the tanks and dried in a marquesina (drying shed) for 15-20 days or
until they reach 10.5% moisture content.
.
6. Stabilization
The dried beans are stabilized for 25 days and packed in GrainPro bags.
Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.
Origami Air M / Origami Filter (recommended)

1:16 ratio

93° Temperature (85 - 100 total ppm recommended)

650 - 750 micron

For 15g :

First pour 50g till 10 seconds (quick gentle spin)

35.seconds 2nd pour till 100g

when the coffee bed is dry 3rd pour till 170g

same again 4rd pour till 240g (quick spin again)

Enjoy Coffeelover !

BELLA ALEJANDRIA / WILDER LAZO

FARM

PROCESS

RETURN&REFUND POLICY

SHIPPING INFO

RECIPE