Farmer

Wilder Lazo never set out to become a coffee producer. A trained veterinarian, he returned to the family farm in Huila when prices dropped and his father became ill. With his brother Heiner, he brought new focus to cultivation — blending scientific precision with bold experimentation. Today, Wilder is known for his data-driven approach and his boundary-pushing processes. This lot, produced at Finca El Rubí, is the result of both: agronomy and audacity, rooted in the soils of San Adolfo.

Region

Finca El Rubí lies between 1,480 and 1,550 meters in San Adolfo, Huila — a region renowned for its microclimates and volcanic terrain. Wilder’s focus on precision agriculture — especially pH balance and nutrient access — has transformed the farm into a showcase of potential, where cultivar and process can shine without compromise.

Variety

Chiroso is a rare Ethiopian variety that’s found a second home in southern Colombia. It's distinguished by its elongated bean shape, complex florals, and tropical fruit character. In the hands of Wilder, Chiroso becomes an expressive, high-definition cup with unmistakable clarity and lift.

Process

The cherries for this lot were pulped and submerged in an anaerobic mucilage fermentation for 100 hours — alongside freshly harvested lemongrass. This submerged method slows microbial activity and draws out nuanced aromatics. For the first three days of drying, lemongrass leaves were also layered into the beds — not to infuse, but to amplify Chiroso’s native vibrancy. The result is a washed coffee that channels passion fruit, lavender, and effervescent energy without tasting overtly infused.