El Rubi Sidamo Heirloom - Colombia

Roast: Light
Details:
Origin: Colombia
Variety: Heirloom
Region: San Adolfo. Huila
Producer: Wilder Lazo
Altitude: 1,480 - 1,550m
Harvest: February, 2026
Processing Method: Advanced Washed 

Tasting Notes: Pineapple, Red Barries, Chai Tea

Recommended Rest: 3+ Weeks

Green Coffee Cost Landed: $51/Kg - Private Lot

Producer Note:

Wilder Lazo, a veterinarian specializing in livestock farming, transitioned into coffee production under challenging circumstances. As coffee prices continued to decline in 2016 and his father fell seriously ill, Wilder decided to revitalize the family farm with the help of his brother.

Initially, their coffees scored between 80 and 83 points on the cupping scale, despite meticulous processes and preparations. Determined to improve, Wilder began analyzing soil samples and applying targeted nutrients and fertilizers to balance the soil's pH. This practice, which he refers to as precision agriculture, significantly enhanced nutrient availability for the coffee trees.

Wilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character.” In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology.

Wilder Lazo ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans.

Immediately after harvest, the coffee cherries are pulped and placed into sealed fermentation tanks. They undergo a 36-hour dry fermentation process without water, after which they are fully washed. Finally, the coffee is transferred to marquesinas (raised beds) to dry naturally for 14 days.