El Rubi Sidamo | Colombia
£25.00
Additional information
Rest guidance
About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Part of the Squall series, this series features more exotic coffees.
El Rubí Sidamo
Another stellar coffee from El Rubí and our friend Wilder Lazo. This time we’re thrilled to share his anaerobic washed Sidamo — a vibrant, floral, and candy-sweet cup that showcases Wilder’s extraordinary precision and innovation in processing. Expect blue candies, lavender florals, and a sparkling citric acidity that makes each sip shine.
Variety: Sidamo Heirloom
Country: Colombia
Region: San Adolfo, Huila
Process: Anaerobic Washed
Altitude: 1900 MASL
Producer: Wilder Lazo, Segundo Lazo, Heiner Lasso
Farm: El Rubí
Roast Level: Light
In the Cup
This coffee bursts with lavender and jasmine florals, rounded by soft Earl Grey tea aromatics and a delicate sweetness that recalls honeydew melon and white honey. The texture is silky and vibrant, finishing long and sweet. It’s a clean, elegant, and memorable cup that beautifully bridges florality and structure.
About the Producer
Before turning to coffee, Wilder Lazo was a veterinarian specializing in livestock. When his father fell ill in 2016, Wilder decided to revitalise the family’s coffee farm with his brother. Early on, their coffees scored modestly, despite careful processing. Determined to improve, Wilder began studying soil samples, adjusting nutrients and pH levels, and applying what he calls precision agriculture—a method that fine-tunes soil balance to maximise plant health and cup quality. Today, his meticulous and scientific approach has made El Rubí one of Colombia’s most respected farms for experimental coffees.
Processing
After harvest, cherries are pulped immediately and placed in sealed blue fermentation tanks for 60 hours of anaerobic fermentation. Once complete, the coffee is fully washed and then dried in marquesinas (solar dryers) for 14 days to ensure even drying and stability.
This Sidamo Heirloom is a stunning expression of Wilder’s process-driven philosophy — floral, sweet, and dazzlingly clean.
What is the roast recency?
September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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 12). 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.
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