Wilder Lasso was born in a traditional coffee farming family in San Adolfo, Huila. At a very young age, Wilder left San Adolfo to become a veterinarian and went on to work with the best horse breeding farms in Colombia.

After working as a vet for several years, Wilder returned home to visit his family. On this visit home, he realized all was not well with his family and that they were struggling financially with their coffee farm. Wilder made the decision to move back to San Adolfo to help his family on the farm. At the same time, Wilder decide to transition their farm towards more Specialty Coffee focused production. Today, Wilder grows all types of exotic coffee varieties including Striped Bourbon, Tabi, and Pink Bourbon.

For this process the beans undergo two stages:

Phase 1: The beans start their journey sealed in bags for 80 hours, where they release and soak up their own rich mucilage. After this, they take a flavorful plunge, submerging in their own essence.

Phase 2: Next, they spend 120 hours sealed in tanks, without CO2, at a perfectly controlled pH above 5.5 and a chill 12-14°C before finally spending an extra 100hrs in Natural process.

Recommendation: 
Rest time: 20+ days 
Espresso: 1:2.4-2.6, 93c, 27-30s 
Filter: 1:16-17, 92c