Boo Coffee Roasters - Sugar Rush - Wilder Lazo Natural Heirloom | Colombia

Colombia — Wilder Lazo, Segundo Lazo & Heiner Lasso Finca El Rubí Sidamo Heirloom "Sugar Rush" (Natural)

Tastes Like — 🍓 Strawberry Ice Cream • 🍍 Pineapple Juice • 🍇 Raspberry

DETAILS

• Producers: Wilder Lazo, Segundo Lazo & Heiner Lasso
• Farm: El Rubí
• Region: San Adolfo, Huila, Colombia
• Varietal: Sidamo Heirloom
• Process: Natural
• Altitude: 1,900 masl
• Exporter: Desarrolladores Café (Nikolai Fürst)

INTRO
A new edition of Sugar Rush, the roaster's permanent "Extra" coffee, built around one idea: a cup so sweet, vivid, and unapologetically fruity that it tastes like the best kind of indulgence. Strawberry ice cream opens the cup, rich, sweet, and impossibly ripe, followed by a bright pineapple juice surge and a clean, vibrant raspberry tartness. In the cup: strawberry ice cream, pineapple juice, and raspberry.

THE PRODUCER
Wilder Lazo trained as a veterinarian specialising in livestock. In 2016, with coffee prices falling and his father seriously ill, he stepped in to take over the family farm with his brother Segundo and Heiner Lasso. The coffees they were producing then scored between 80 and 83 points. Wilder brought a scientific mindset to the problem, analysing soil samples, neutralising pH, and applying targeted nutrients, an approach he calls precision agriculture. El Rubí now consistently produces some of the most expressive lots coming out of Huila.

This lot is something more special still. The Sidamo Heirloom variety grown here is the result of a happy experiment: Wilder and his exporter Nikolai Fürst of Desarrolladores Café germinated a sample of Ethiopian green coffee and planted it successfully in Colombian soil. There are currently just 1,200 trees at El Rubí, and this is one of the first real harvests. The result combines the floral aromatic intensity of an Ethiopian heirloom with a creamy Colombian body.

THE PROCESS
After selective harvest of ripe cherries, the coffee is dried whole, fruit and all, letting the cherry's sugars seep slowly into the bean. The cherries dry in marquesinas (shade structures that slow and protect the drying process) for approximately 14 days, with regular turning for even moisture reduction.

The slow, shaded whole-cherry drying is the defining step. It amplifies the Sidamo Heirloom's expressive character, intensifying the tropical fruit sweetness and rounding the body into something rich and lush while keeping the variety's clarity and floral delicacy.

THE CUP
Sweet, juicy, and completely over the top: strawberry ice cream, rich and impossibly ripe, then a bright pineapple juice surge, and a raspberry finish whose tartness cuts through the sweetness. The variety's floral character runs underneath it all, lifting the fruit and adding elegance to the indulgence.

Flavour Notes
🍓 Strawberry Ice Cream 🍍 Pineapple Juice 🍇 Raspberry