PINK LAZO

Juicy and complex, a perfect mix of pink and red fruits, with malic acidity and a refreshing end.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Pink Borbon

Altitude

1.800 MT

Natural Anaerobic

This Juicy Pink Borbon is a masterpiece, which only improves more as it cools down. It's processed with a natural anaerobic extended fermentation of 105 hours, submerged in water with a grain pro which helps to control the temperature without having extra lixiviates taken while the process of fermentation. Followed by a slow drying of almost 20 days at his drying beds behind his father's house, and then stabilized for 35 days in cherry in plastic bags before milling the coffee.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Wilder Lasso

El Diviso

Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.