SEPTEMBER - El Rubi | Colombia - Washed - Sidamo Heirloom

We get juicy lime acidity that reminds us of key lime, intense citrus like bergamot with a finish of clean and aromatic florals. This coffee is juicy and clean.

Wilder Lasso (or Lazo) is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.

Processing

After harvest the cherries are pulped immediately, which Wilder puts into blue fermentation tanks with the lid on and lets it ferment without water during 30 hours. After that it’s fully washed and dried in marquesinas during 14 days.

Variety

This Sidamo Heirloom is the result of a happy experiment. Our exporter together with Wilder tried to germinate a sample of green coffee and they made it. 1.200 coffee trees are growing at El Rubi farm and this is the first small real harvest with a beautiful cup profile: floral and spicy with a creamy body and tropical fruits.