This coffee is from Finca Bella Alejandria in San Adolfo, Huila, Colombia, produced by Wilder Lazo. The coffee is Geisha variety processed using a unique 300-hour method involving two phases: Phase 1 consists of 80 hours sealed in bags where beans release and absorb their own mucilage, followed by submersion. Phase 2 involves 120 hours sealed in tanks without CO2 at controlled pH above 5.5 and temperature of 12-14°C, then an additional 100 hours in natural process. Wilder Lazo transitioned his family farm to specialty coffee production, growing exotic varieties including Striped Bourbon, Tabi, and Pink Bourbon.
