Located in San Adolfo, Huila, Wilder Lazo’s family farm cultivate a vast array of exotic coffee varieties and promote quality and sustainable coffee production across an altitude range of 1470 to 2100 MASL. The area provides an excellent atmosphere for developing unique and re- markable coffee varieties. The family also owns a specialized laboratory where they explore new trends and innovations in production, featuring extraordinary varieties such as SL-18, Panama Gesha, Sidra Bourbon, and Caturra Chiroso—varieties whose characteris- tics are recognizable by any Q grader.
Over the years Wilder has been implementing and adapting different coffee varieties to the geographic and physical characteristics of San Adolfo. These artisanal coffee varieties are not only transforming the industry but also opening a world of possibilities. We can say that Wilder Lazo has become a true pioneer in this aspect.
Wilder Lazo’s commitment to coffee genetics signifies innovation in the world of coffee, and his work has brought significant economic prosperity to surrounding communities.
Wilder’s dedication to empowering and educating coffee producers is a testament to his commitment to sustainable development. The real magic of Wilder’s work lies in his abili- ty to blend tradition with innovation. He takes the cultural coffee legacy seriously but also pushes the boundaries of what coffee can be.
This Sidra undergoes a well-measured processing, starting by the selection with a Brix level above 25 degrees This is followed by the floatation process, which is used to discard dry and immature beans. The hand selection ensures the complete removal of immature and partially ripe beans. The selected beans are placed in sealed tanks to ferment for 200 hours. The pH is controlled at 5, and the temperature is maintained below 14°C by recirculating water around the tanks. Finally the beans are dried for 15 days or until they reach 10.5% moisture content and get stabilized for another 20 days in GrainPro bags.