Wilder Lazo 84-Hour Anaerobic

an elegant 84-hour dry anaerobic Geisha with a bright, tropical profile. guanabaná leads the cup, layered with jasmine florals, honeyed sweetness, and a tea-like structure. clean, vibrant, and floral, with lots of tropical character.

Weight: 125gr

process

selectively hand-picked ripe cherries are washed and sorted in water tanks to remove impurities and lower-density fruit. the cherries are then pulped and placed into sealed fermentation tanks for an 84-hour dry anaerobic fermentation, chosen to preserve clarity while enhancing brightness, florality, and tropical complexity. after fermentation, the coffee is fully washed and dried slowly under marquees for 12 days.

producer

Wilder Lazo is a veterinarian with a background in livestock farming who took charge of his family farm in 2016, following a decline in coffee prices and his father’s worsening health. at the time, the farm’s coffees were scoring around 80-83 points, despite complex processing work. determined to improve quality from the ground up, Wilder began analysing soil samples and applying precision agriculture techniques, using targeted nutrients and fertilisers to balance soil pH and improve nutrient availability.

that methodical, science-led approach has transformed the farm’s coffee quality. healthier trees now produce more expressive cherries, while Wilder’s fermentation work is designed to highlight each variety’s true character. for this Geisha, dry anaerobic fermentation was chosen to emphasise brightness, emphasised florals, and delicate tea-like clarity, while adding a more tropical character to the cup.