Wilder Lasso - Lemon Gesha
ROAST | LIGHT
ORIGIN | HUILA, COLOMBIA
NOTES | EARL GREY TEA, LIMEADE, WILDFLOWER HONEY
This coffee featured on our menu late last summer, and it made such an impression upon our palettes (and yours!), we are bringing Wilder Lasso's latest Lemon Gesha lot back for a victory lap.
Wilder 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 - like so many other producers we've featured over the years - 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 are nowhere more apparent than in this incredible lot from Wilder's farm, Bella Alejandría.
Processing: This Gesha lot is an exceptional example of what meticulous and inventive processing methods are capable of producing when they are masterfully executed. The coffee went through two stages of anaerobic fermentation: first, it was submerged in mucilage for 200 hours before being pulped (this helps develop that truly remarkable floral and citric profile we all know and love in our favorite Gesha coffees!). Second, the coffee is re-fermented in the sun with indigenous lemon peel for 18 days. The resulting cup of coffee is worthy of a standing ovation.
In the cup: At the risk of sounding redundant, this coffee brings to the cupping table everything we look for and love in our Gesha lots. Its particular floral characteristics remind us of Earl Grey tea sweetened with wildflower honey, and the kiss of that co-fermentation with indigenous lemon peel leave us with a citrus note akin to limeade. Both the literal and figurative fruits of Wilder Lasso's meticulous labor are on full display in this cup, and we are honored to have the privilege of hosting it on our menu once again.
Producer | Wilder Lasso
Variety | Gesha
Process | Semi-washed Anaerobic
Elevation | 1890 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.
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