WILDER LAZO CHIROSO

Wilder Lazo is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother.

Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.

The anaerobic fermentation emphasizes the true coffee character, as most microorganisms work much slower compared to aerobic "fermentation" (actually more correctly referred to as oxidation, as fermentation, by definition, is an anaerobic process). In coffee processing, however, everything that happens "between picking and drying" is mistakenly referred to as fermentation.

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. For this Chiroso lot, the coffee cherries were immediately pulped, placed in containers and was then anaerobically fermented for 36 hours dry, without water. The fermentation within the coffee cherry emphasizes fruitiness and funkiness, but for this Chiroso lot, he wanted to highlight the intrinsic flavors of passion fruit, lavender, and its vibrant aroma.