Wilder Lazo

Lot data: Gesha • 1,900–2,100 m.a.s.l. • Bella Alejandría • 300h sealed-tank cherry fermentation • 20–25 Brix cherry selection • Raised-bed drying • 15–20 day drying period • 2025 crop This natural Gesha from Bella Alejandría is produced by Wilder Lazo in San Adolfo, Huila, Colombia. Grown between 1,900 and 2,100 m.a.s.l., the lot reflects Wilder’s genetics-led approach to coffee production and his focus on high-quality varieties adapted to the conditions of his farm. The cherries are harvested at high Brix levels, between 20 and 25, then placed in sealed tanks for 12.5 days, or 300 hours. After fermentation, the coffee is dried in direct sunlight on raised beds for 15 to 20 days, allowing the fruit character to develop while the drying stage slowly stabilises the lot. Expect a natural Gesha shaped by long cherry fermentation: expressive, fruit-driven, and aromatic, with the structure and clarity associated with high-altitude Huila coffees.