The Coffee
Wilder Lazo began his farming career with a running start; his father is a seasoned coffee farmer, and Wilder himself has a background in genetics. These aspects, along with a thirst for knowledge, helped propel Wilder’s farm, El Rubi, forward in the specialty coffee industry. Instead of a traditional farm that grows a couple of varietals, El Rubi grows over one dozen cultivars that were hand-picked as part of a varietal program.
This new coffee is a natural anaerobic SL28 grown in Huila, Colombia. These beans have undergone an intense fermentation, including 200 hours of sitting in an airtight bag alongside yeast. Once done, the beans are laid out to dry for 15 - 20 days and then left to stabilize inside a windowless warehouse for a month.
