Colombia — Wilder Lazo El Rubí Sidamo Heirloom (Washed)

Tastes Like — 🍋 Key Lime • 🍵 Bergamot • 🌸 Florals

DETAILS

• Producer: Wilder Lazo, Segundo Lazo & Heiner Lasso
• Farm: El Rubí
• Region: San Adolfo, Huila, Colombia
• Varietal: Sidamo Heirloom
• Process: Washed
• Altitude: 1,900 MASL
• Harvest: Early 2026
• Size: 200g

INTRO

A second year featuring El Rubí's remarkable Sidamo Heirloom — a variety born from a happy experiment, now producing one of the most distinctive and exciting cups in Huila. Intense, juicy, and sparkling clean. In the cup: key lime acidity, intense bergamot citrus, and a finish of clean, aromatic florals.

THE PRODUCER

Wilder Lazo is, by training, a veterinarian specialising in livestock farming — not the typical background for one of Huila's most compelling coffee producers. When coffee prices declined sharply in 2016 and his father fell seriously ill, Wilder made the decision to revive the family farm alongside his brother. Their early lots scored between 80 and 83 points despite considerable effort, which led Wilder to apply his scientific background to the problem: soil sampling, targeted nutrients, and pH neutralisation to maximise the availability of nutrients for the coffee trees. He calls this precision agriculture, and the results speak clearly in the cup.

The Sidamo Heirloom growing at El Rubí is itself the product of an experiment — Wilder and his exporter successfully germinated a sample of green coffee from Sidamo, Ethiopia, producing 1,200 trees now growing on the farm. This is one of the first meaningful harvests from those trees, and the cup profile they deliver — floral, spicy, creamy, and tropical — is remarkable for such an early stage of production.

THE PROCESS

The Washed process at El Rubí involves:

🍒 Hand-picking — Cherries harvested at peak ripeness 🔧 Immediate pulping — Cherries pulped directly after harvest 🔒 Closed dry fermentation — Pulped coffee placed in sealed blue fermentation tanks without water for 30 hours 💧 Full washing — Thoroughly washed after fermentation 🏚️ Marquesina drying — Dried in a traditional Colombian marquesina for 14 days

The sealed 30-hour dry fermentation is the defining step — fermenting without water in a closed environment builds the intense citrus brightness and clean aromatic complexity that define this cup, while the extended marquesina drying ensures a consistent and even result that preserves the Sidamo Heirloom's distinctive floral and tropical character.

THE CUP

A stellar and genuinely unique washed Sidamo Heirloom from one of Huila's most scientifically rigorous producers — juicy key lime acidity, intense bergamot citrus, and a long, clean, aromatic floral finish. A coffee born from curiosity and precision, delivering something wholly its own.

Flavour Notes

🍋 Key Lime 🍵 Bergamot 🌸 Florals