El Parche

Our Recommendation (click image to buy):

Wilder Lazo - SL28 - Single Origin - COLOMBIA (Filter Roast)

This was a standout coffee that got voted no.1 at one of the Slurps Up Melbourne cupping event.

Taste: Kiwi, raspberry, red currant and lemon

Variety: SL-28

Process: Washed - 72 hours fermentation 

The coffee is grown in finca El Diviso in San Agustin, Huila, Colombia at an altitude of 1,800 meters. Huila is renowned for being one of the best coffee-growing states of Colombia. 

A careful process begins with the selection of ripe cherries, each more than 20 days old. Once the cherries are harvested, they are promptly pulped on the same day, ensuring freshness and quality. 

Next comes the dry anaerobic fermentation, carried out in 200-liter barrels. The pulped coffee is sealed tightly in the barrels for 36 hours. Once this period is over, clean water is added to completely submerge the coffee. The barrels are then sealed again for another 36 hours.

After the fermentation process is complete, the coffee is thoroughly washed with clean water. It is then spread out to dry in direct sunlight at "Casa Elva" for a period of 10 to 15 days.

Once the coffee has dried, it is stored in a GrainPro bag for a minimum of 15 days. This careful and meticulous process ensures the highest quality and flavor in the final product.

Temperature and pH levels are crucial during the entire process to produce a great result, as Wilder explained in our conversation.

This special lot is produced using a washed processing method, which results in a vivid cup with notes of Kiwi, raspberry, red currant and lemon.