Gesha Spirits | September 2024
In 2017, Wilder Lazo found himself on his family’s farm in the San Adolfo mountains, helping his dad with the coffee crops. But quickly, this turned into something much bigger. With a deep-rooted passion for coffee and a family legacy in the business, Wilder didn’t just stick to what he knew—he decided to push the boundaries of the operation. Driven by his love for genetics and a hunger to learn more, he launched a varietal program that’s now home to over a dozen unique coffee varieties. Each one is carefully selected from different sources.
This Gesha underwent a double fermentation process, immersed in anaerobic mucilage for 140 hours, enhancing the floral and citric notes you come to expect in Geshas. This was followed by an 18-day sun exposure, infused with tangerine peel for extra zest, adding depth to the flavor profile. Lastly, it underwent a 25-day stabilization period post-sun soak before being milled.
Origin ~ Huila, Colombia
Process ~ Semi-Washed Anaerobic
Varietal ~ Gesha
Original: $34.00
-70%$34.00
$10.20More Images
Gesha Spirits | September 2024
In 2017, Wilder Lazo found himself on his family’s farm in the San Adolfo mountains, helping his dad with the coffee crops. But quickly, this turned into something much bigger. With a deep-rooted passion for coffee and a family legacy in the business, Wilder didn’t just stick to what he knew—he decided to push the boundaries of the operation. Driven by his love for genetics and a hunger to learn more, he launched a varietal program that’s now home to over a dozen unique coffee varieties. Each one is carefully selected from different sources.
This Gesha underwent a double fermentation process, immersed in anaerobic mucilage for 140 hours, enhancing the floral and citric notes you come to expect in Geshas. This was followed by an 18-day sun exposure, infused with tangerine peel for extra zest, adding depth to the flavor profile. Lastly, it underwent a 25-day stabilization period post-sun soak before being milled.
Origin ~ Huila, Colombia
Process ~ Semi-Washed Anaerobic
Varietal ~ Gesha
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Description
In 2017, Wilder Lazo found himself on his family’s farm in the San Adolfo mountains, helping his dad with the coffee crops. But quickly, this turned into something much bigger. With a deep-rooted passion for coffee and a family legacy in the business, Wilder didn’t just stick to what he knew—he decided to push the boundaries of the operation. Driven by his love for genetics and a hunger to learn more, he launched a varietal program that’s now home to over a dozen unique coffee varieties. Each one is carefully selected from different sources.
This Gesha underwent a double fermentation process, immersed in anaerobic mucilage for 140 hours, enhancing the floral and citric notes you come to expect in Geshas. This was followed by an 18-day sun exposure, infused with tangerine peel for extra zest, adding depth to the flavor profile. Lastly, it underwent a 25-day stabilization period post-sun soak before being milled.
Origin ~ Huila, Colombia
Process ~ Semi-Washed Anaerobic
Varietal ~ Gesha
