Wilder Lasso - SL 28
MEET THE PRODUCER | Wilder Lasso grew up on a coffee farm, but until 2017, he was a veterinarian by trade! Something stirred in him while visiting his father's farm that year, and he eventually left his day job behind to pursue specialty coffee. His background in genetics and insatiable love of learning led Wilder to begin a varietal program in Tocora which has since grown to include more than twelve different coffee varieties from various origins. He is passionate about specialty coffee and relentless in his pursuit of excellence, and those qualities have consistently led to some of the most delicious coffees to ever grace our cupping table. Today's release, which we were given the opportunity to purchase by the kind folk at Forest Coffee, is an anaerobic natural SL28 lot - and we've officially added it to the list of reasons Wilder Lasso is quickly becoming one of our favorite producers in the industry.
TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries underwent a pre-fermentation period of 48 hours before being pulped. They then underwent anaerobic fermentation for a whopping 120 hours, after which time they were transferred to a canopy for sun-drying until optimal moisture content was achieved.
TAKE A SIP | Tropical and fruity, this coffee reminds us of some of our favorite gas station road trip candy. Citrus (like lime zest), fleshy stone fruit (like nectarines), and something distinctly berry (like blackberries) culminate in the cup to elicit an experience akin to crushing half a dozen Pixy Stix before we've even made it to the state line.
Origin | Huila, Colombia
Producer | Wilder Lasso
Farm | La Esperanza
Process | Anaerobic Natural
Variety | SL28
Elevation | 1800 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.