La Dinastía Geisha Natural

About this coffee

This just might be our favorite coffee of the year so far. Wilder Lazo has done an exceptional job processing this Geisha, bringing out the best of the varietal. The cup is extremely fruity and complex, without any weird overly fermented notes. COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: San Adolfo VARIETAL: Geisha FARM: La Dinastía FARMER: Wilder Lazo PROCESS: Natural ALTITUDE: 1480-1550 masl BREW THIS This coffee is really good every which way, so brew it with your preferred method and enjoy. ABOUT THE FARM Wilder Lazo is actually a veterinarian specialized in livestock farming. However, as the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started to examine soil samples and use targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture. ABOUT THE PROCESSING As a foundation, Wilder Lazo has focused on building exceptionally nutrient rich soil. Coffee cherries are harvested only when fully ripe and then washed in water tanks to remove impurities and float the beans. Here comes the trick. Wilder loves to play with processing techniques and found that if he chills the fermentation tanks in spring water that is around 16 °C, he can extend the fermentation, creating a big body without booziness! This lot was fermented for 60 hours in blue tanks at constant temperature before being dried for 18 days in the Marquesina. The anaerobic fermentation of this coffee emphasizes the “true coffee character”, as most microorganisms work much slower compared to aerobic "fermentation" (actually more accurately referred to as “oxidation”, since fermentation, by definition, is an anaerobic process). In coffee processing though, everything that happens “between picking and drying” is mistakenly referred to as fermentation. We got this coffee super fresh, cupped it, and found that we needed to hold the development time and end temperature super short and low to avoid creating any spiciness, due to its more fragile bean structure.