Wilder Lasso Geisha - Lot 4

I absolutely love Lot 2 and I'm so excited to be able to share Lot 4 with you! This coffee is clean and complex. I just can't get enough of it!
 
Farm: La Dinastía
Variety: Geisha
Altitude: 1550 MASL
Lot: 4
Process: anaerobic washed
 
Wilder Lasso is actually a trained vet but as the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to turn his attentions to the farm together with his brother.
 
Despite elaborate processes, initially their coffees scored between 80-83 points on the cupping scale. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value in order to improve the quality of the coffee. He refers to this appraoch as precision agriculture.
 
The anaerobic fermentation of this coffee emphasizes the character of the coffee. Wilder Lasso ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans.
 
This Geisha should taste just like the plain variety and not overly processed: floral, delicate, tealike but with more tropical character with notes of gingerbread and lemongrass. This is why he chose an anaerobic dry fermentation. Submerged fermentation results in more deep florals, richer body, but dry fermentation highlights brightness and bright florals.
 
Mind blowing as filter and also as espresso. To avoid wasting too much dialing in your espresso, I would consider pulling turbo shots with this as they are very forgiving.
 
6oz/170g bags