Boo! Modern Coffee Co.
Colombia - Wilder Lazo washed anaerobic gesha
Colombia - Wilder Lazo washed anaerobic gesha
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Wilder Lazo is a producer whose work we've been following for a while, as he's been getting a lot of attraction in the past years.
Before producing coffee, Wilder used to work as a veterinarian specializing in livestock farming. He decided to bring his family farm up to speed in 2016 when his father started to fall seriously ill. Initially, his coffees scored 80-83 points on the cupping scales. He began examining soil samples and using targeted nutrients and fertilizers to increase the availability of nutrients for the coffee trees by neutralizing pH value, or what he calls, "precision agriculture". When it comes to processing, he likes to use anaerobic fermentation as, to him, it emphasizes the coffee's character.
This gesha lot was harvested in April, picking only fully ripe and extremely large cherries and then washing them in water tanks to separate them from impurities and floating beans. The coffee is then going into a fermentation tank with the mucilage on for 100 hours without any water, this is what he refers to as "dry anaerobic". It is what gives his gesha a fruitier flavor profile compared to the typical floral notes you would expect. The coffee is then dried for 12 days on raised beds.
The result is one of the best gesha we had in a long time! You can expect a very complex profile with lots of fruits and sweetness. You'll find notes of strawberry jam and rosemary with a long-lasting floral finish of jasmine and orange blossom.
This is a coffee we won't forget any time soon and we're sure you won't either!
To make our coffees more accessible, at Boo! we decided to only produce omni roast. That means that all of our coffees are meant to be used both as espresso or filter coffee. Follow our recipes at the bottom to get the best result with each coffee!
Country & region: Colombia, Huila
Farm: La Dinastía
Producers: Wilder Lazo, Segundo Lazo & Heiner Lasso
Processing: Anaerobic washed process
Varietal: Gesha
Altitude: 1480-1550m
Harvest: April 2024
Sourced through: Desarrolladores de Café
Transparency report :
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FOB : 40,54€/Kg
FOB (Free On Board) price represents the cost of coffee when it leaves the exporting country. It includes the price paid to the farmer, transportation within the country, and the exporter's margin.
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Roasted coffee cost : 55€/Kg
This is our total cost for this coffee after being roasted. This contains the price of electricity, weight loss and packaging.
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Transportation cost : 7,97€/Kg
This is the cost of transportation of green coffee from the origin country to us. This information is only displayed when we purchase directly from the producers or through an exporter in the same producing country.
Recommanded recipe :
For espresso :
If possible on your machine, we always recommend setting a pre-infusion of 5-10 seconds at lower pressure then ramping up to 9 bar for the rest of the extraction.
Our recipe for this coffee would be: 18g in and 50g out in about 23-26 seconds.
Enjoy your espresso!
For filter
Our filter recipes are based on a classic V60 size 01 with CAFEC abaca filters.
Amount of coffee : 15g
Grind size : medium
Water : 230g at 95°C
0:00 - Blooming - Pour 50g (gentle swirl when finished pouring)
1:15 - Circular pour to 150g
1:45 - Circular pour to 230g, followed by a gentle swirl.
Drawdown should be around 2:00-2:30
Enjoy your filter coffee!