Wilder Lazo is a well known coffee producer from Huila, Colombia. In the past few years he focused on importance of genetics and processes, which enable him to bring true characteristics of each variety.
This lot of Pink Bourbon is first fermented in tanks with C02 for 24hours, then pulped and slowly dried. It has a classic Colombian washed characteristics, lots of sweet notes and herbal finish with lemon acidity. I recommend it on filter but can also be very nice on espresso if you make it in ratio 1:3 or even more.
To discover unique coffee flavour profiles we recommend to use very soft mineral water with a low HCO3 aiming for total hardness of less than 100 mg/l.
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