#0002 Colombia Wilder Lazo 150g

Our process begins by carefully selecting only the finest coffee cherries, each with a Brix level above 25°, ensuring optimal sweetness and ripeness. The beans undergo a floating process to remove any dry or immature cherries, leaving only the highest-quality fruit.

The selected cherries are then sealed in bags for an 80-hour fermentation in cherry. During this stage, the mucilage naturally breaks down and collects at the bottom of the bag, enhancing the beans’ complex flavour profile.

Next, the beans are transferred to fermentation tanks and submerged in their own mucilage. They remain sealed—without CO₂—for 120 hours, with strict control of pH maintained above 5.5 and a temperature kept between 12–14°C to preserve the coffee’s vibrant character and clean cup.

Following fermentation, the beans are dried slowly in a marquesina (covered drying shed) for 20 to 30 days under shade. This gentle controlled drying process allows the coffee to develop balance and depth while reaching a precise 10.5% moisture content.

Finally, the beans are stabilized for 30 days before being packed in GrainPro bags to lock in freshness and ensure peak quality upon arrival.