Wilder Lazo · Gesha
Wilder Lazo · Gesha
Extended, Natural · San Adolfo, Huila, Colombia
Lot data: Gesha • 1,900–2,100 m.a.s.l. • Bella Alejandría • 300h sealed-tank cherry fermentation • 20–25 Brix cherry selection • Raised-bed drying • 15–20 day drying period • 2025 crop
This natural Gesha from Bella Alejandría is produced by Wilder Lazo in San Adolfo, Huila, Colombia. Grown between 1,900 and 2,100 m.a.s.l., the lot reflects Wilder’s genetics-led approach to coffee production and his focus on high-quality varieties adapted to the conditions of his farm.
The cherries are harvested at high Brix levels, between 20 and 25, then placed in sealed tanks for 12.5 days, or 300 hours. After fermentation, the coffee is dried in direct sunlight on raised beds for 15 to 20 days, allowing the fruit character to develop while the drying stage slowly stabilises the lot.
Expect a natural Gesha shaped by long cherry fermentation: expressive, fruit-driven, and aromatic, with the structure and clarity associated with high-altitude Huila coffees.
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Flavour Profile
Flavour Profile
The shape of the cup, before the flavour notes.
These six scales describe how this coffee presents in the cup — its structure, not its quality. Each position is descriptive, not a score.
Filter and espresso are profiled separately. The profile reflects how the coffee is intended to be brewed.
Perceived sweetness — not sugar. Restrained cups read clean and structured; pronounced cups taste riper and more generous.
Brightness and lift — not sourness. Soft acidity feels gentle and rounded; vibrant acidity has the sparkle of citrus or fresh fruit.
Texture and weight in the mouth — not strength. Tea-like coffees feel light, clean and refined; syrupy coffees feel denser, creamier and more coating.
How strongly the process shapes the taste. Traditional lets the origin speak plainly; expressive adds ferment-led character you can taste in the cup.
How long the flavour stays after the sip. Short finishes end cleanly and reset the palate; long finishes keep evolving after you swallow.
The intensity of the fragrance. Delicate aromatics sit quietly in the cup; strong aromatics reach you before the first sip.
Tasting Notes
Tasting Notes
Characteristics
Characteristics
Recipe
Recipe
Product data
How we roast this coffee
Glass roasting process
Cup Profile
Blackberry, prune and lavender, with walnut depth, rounded sweetness and a clean, structured finish.
Roast Intent
Preserve lavender aromatics and dark-fruit clarity while building sweetness with a light, precise roast.
Sensory Target
A lifted, fruit-led cup profile with floral aromatics, rounded sweetness and a clean finish.
Colour
Temperature
Glass roasting process
Cup Profile
Blackberry, prune and lavender, with walnut depth, rounded sweetness and a clean, structured finish.
Roast Intent
Preserve lavender aromatics and dark-fruit clarity while building sweetness with a light, precise roast.
Sensory Target
A lifted, fruit-led cup profile with floral aromatics, rounded sweetness and a clean finish.
Colour
Temperature