Wilder Lasso came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.
It’s processed with a natural anaerobic extended fermentation of 105 hours submerged in water with a grain pro, which helps to control the temperature without having extra lixiviates taken while the process of fermentation. Followed by a slow drying of almost 20 days in raised beds under the sun, and stabilized for 35 days in cherry in plastic bags before the milling.
About this coffee
Cupping score: 88.50
Farm: La Esperanza
Producer: Wilder Lasso
Region: Huila, Colombia
Altitude: 1800 MASL
Variety: pink bourbon
Processing: 105hrs anaerobic natural
Pink Bourbon is a rare and coveted find. A hybrid of Red and Yellow Bourbon, this varietal stands out in every way—from the striking pink color of its ripe coffee cherries to the sweetly complex flavor of its beans. Even in ideal growing conditions, Pink Bourbon is challenging to cultivate.
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.