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Sweet, clean and subtle. This is a very different kind of co-fermented coffee from the fruit co-ferments that one more often sees. The lemongrass is present but not dominant. It harmonizes beuatifully with Wilder Lazo's geisha.

Farm: La Dinastía
Process: Anaerobic washed lemongrass coferment

Variety: geisha
Producer: Wilder Lazo
Region: San Adolfo, Huila, Colombia
Elevation: 1,480-1,550 masl

Notes: lemongrass, lavender, sweet tangerine, clean cup

Brewing recommendation: filter and drip

It is very interesting to see how this coffee compares to the (anaerobic) washed geisha that is also on offer in my webshop.

Wilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character”. In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology. To ensure optimal results, the coffee plants are first provided with nutrient-rich soil. Fully ripe are harvested and washed in water tanks to remove impurities and floating beans. After pulping the cherries, Wilder places them in fermentation tanks along with chopped lemongrass leaves. The tanks are then filled with water and sealed, allowing the coffee to ferment for 120 hours. Once fermentation is complete, the coffee is fully washed and dried in marquesinas over 12 days.

6oz/170g bags