Part of the Squall series, this series features more exotic coffees.

Precision, clarity, and a touch of the unexpected.

Yet another standout lot from Wilder Lasso - this time an anaerobic washed SL28 with lifted aromatics and clean structure. September is proud to present this unique expression, where juicy red currant, mint patty sweetness, and bright citric acidity come together in harmony.

In the cup: expect red currant, sweet mint, and a zesty citrus lift. Medium-bodied with a long, sweet finish—both distinctive and deeply drinkable.

Wilder Lasso - also known as Lazo - is a veterinarian by training, originally specialising in livestock. In 2016, with coffee prices falling and his father facing serious illness, Wilder returned to the family farm alongside his brother, determined to transform its potential.

For this SL28, only fully ripe, large cherries are selected. They are washed to remove impurities, then pulped and transferred into sealed blue fermentation tanks, where they ferment anaerobically in water infused with mint for 60 hours. After fermentation, the coffee is first washed in the mint water, then rinsed fully with clean water. Drying takes place on raised beds in marquesinas over 15 days.

Chosen by September for its clarity, innovation, and botanical elegance—a rare take on SL28 that bridges science and intuition.

Wilder Lasso – Anaerobic Washed SL-28

Another exceptional Geisha from long-time producer-partner Wilder Lasso. This lot is an anaerobic washed Geisha—intensely floral, sweet, and elegant. Think lavender, white honey, melon dew, and London fog.

Originally a veterinarian, Wilder transitioned into coffee in 2016 to support his family, applying scientific precision to improve farm health and cup quality. His meticulous process begins with pH-balanced soils and large, ripe cherries. After careful washing, cherries are fermented for 120 hours in sealed tanks before drying slowly in marquesinas. This method, rooted in true anaerobic fermentation, brings out the clarity and complexity that define Wilder’s coffees.

Flavour Notes: Red Currant, Mint Patties, Citrus

200g

What is the roast recency?

September doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.

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.