Level - Competition

Wilder Lazo, Anaerobic Washed Maragesha

Wilder Lazo, based in San Adolfo, Huila, made a bold shift from cattle genetics to coffee after a family crisis reshaped his path. In 2016, he acquired Finca Bella Alejandría (1,600–1,800 MASL) and transformed it into a centre of varietal innovation and precise processing.

After a major fire destroyed much of the farm, Wilder and his family rebuilt it from the ground up. Today, they remain deeply involved in every stage—from cultivation to final sale—earning a reputation for both quality and sustainability.

Processing Method: Anaerobic Washed

Ripe cherries are sorted by flotation and held in GrainPro bags for 24 hours. They’re then pulped and undergo anaerobic fermentation in sealed plastic tanks for up to 120 hours, until the desired pH is reached. The coffee is then fully washed, dried on raised beds for 8–15 days, and rested in GrainPro for a further 20 days to stabilise.

Expect notes of Orange Blossom, Lemongrass and White Grapes

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.