It's been a while since we've had a coffee from Wilder Lazo on our list, but good things come to those who wait. This Gesha goes through an anaerobic fermentation stage in the skin before dying and comes from one of the four farms that Wilder and his family own around Acevado which is just to the East of Pitalito in the southern department of Huila, Colombia.

Wilder grew up on a coffee farm, but until 2017, he was a veterinarian by trade! Something stirred in him while visiting his father's farm that year, and he left his day job behind to pursue specialty coffee. His background in science and a love of learning led Wilder to begin a varietal program and focus on post-harvest processing in his relentless pursuit of excellence.

In 2024 Wilder joined with his friend Sebastian Ramirez in the 'El Placer Project Farms'. Two big hitters both producing extraordinary coffees.

After being handpicked at peak ripeness, the coffee cherries are floated to remove lower-density beans before going through an anaerobic fermentation process. During this time, pH is monitored continuously so that it does not drop below 5. Finally, the cherries are rinsed clean and spread out on patios for drying, a process which takes about 25 days.