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Description
September- Wilder Lasso - Colombia SL-28 200gRoasted 8 6 Variety: SL 28 Country: Colombia Region: San Adolfo, Huila Process: Anaerobic Washed Altitude: 1480 1550 MASL Producer: Wilder Lasso Farm: El Rubi Roast Level: Light In the cup We taste juicy red currant and sweet mint patties. This coffee has a bright citric acidity with a medium body and a lingering sweet finish. About The Producer Wilder Lasso (or Lazo) is actually a veterinarian specialized in livestock farming. As the coffee price
Roasted 8/6
- Variety: SL-28
- Country: Colombia
- Region: San Adolfo, Huila
- Process: Anaerobic Washed
- Altitude: 1480 - 1550 MASL
- Producer: Wilder Lasso
- Farm: El Rubi
- Roast Level: Light
In the cup
We taste juicy red currant and sweet mint patties. This coffee has a bright citric acidity with a medium body and a lingering sweet finish.
About The Producer
Wilder Lasso (or Lazo) is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.
Processing
To ensure optimal results, the coffee trees are first provided with nutrient-rich soil. Fully ripe and exceptionally large cherries are harvested and washed in water tanks to remove impurities and defective beans. After pulping the cherries, Wilder places them in blue fermentation tanks, where the seeds are fermented with water and mint for 60 hours. Once fermentation is complete, the coffee is fully washed and dried on raised beds for 15 days. After pulping the cherries, Wilder places them in blue fermentation tanks. The tanks are then filled with water and sealed, allowing the coffee to ferment for 60 hours. Once fermentation is complete, the coffee is first washed through agitation with the mint water and after that fully washed with fresh water and dried in marquesinas over 15 days.
Variety
SL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa and now to Latin America. This variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive.
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