Wilder Lazo Pink Bourbon

Silky, silky, silky. Silky is the term that nearly all of our cuppers used to describe this elegant Pink Bourbon from Wilder Lazo. This is only our second coffee from notable coffee producer Wilder Lazo and we couldn’t be more excited. It’s a stunner. This single variety, single farmer lot exemplifies all that we love about the Pink Bourbon variety with a little extra floral kick. We got so many interesting floral and fruit notes in this coffee including starfruit, lemon sorbet, blueberry poundcake, lavender, strawberry, white grape, peach and white florals. If you are after a unique, did we say silky, and elegant coffee, this one is for you. Don’t sleep on this coffee because it won’t last long!

About the Pink Bourbon Variety. This particular lot is a Pink Bourbon variety, a coffee variety discovered and grown in Colombia known for its intense floral notes, pleasant acidity, and a higher glucose content producing a sweeter, silkier cup. Unlike most coffee cherries that are red when they ripen, the Pink Bourbon variety is pink when the coffee cherries ripen.

About Wilder Lazo.  A veterinarian specilazing in livestock farming, Lazo transitioned into coffee production in 2016 after his father fell seriously ill. Initially, the level of coffee quality coming from the family farm La Dinastía was barely specialty grade. Eventually, Lazo set out to change this. He first worked to analyze soil samples and employ what he calls precision agriculture, balancing the soil’s pH and creating the ideal soil composition (enhancing nutrient availability for his coffee trees) to produce exemplary coffee. He sought out unique and high quality coffee varieties and set out to explore unique processing methods. This particular lot of coffee is the coveted Pink Bourbon variety that is known to create silky, fruity cup. After harvesting ripe Pink Bourbon coffee cherries, the cherries are first washed in water tanks to remove impurities and floating coffee seeds. The cherries are next pulped and placed in anaerobic fermentation tanks for 60 hours. Once fermentation is complete, the coffee is then fully washed and dried in marquesinas (greenhouses with raised beds) for over 12 days.