WILDER LASSO

ORIGIN
Colombia, Huila

ALTITUDE
1700 ~ 1750 m.a.s.l

PROCESS
Natural Anaerobic

PROFILE
Tangerine, Citrus, Mixed Berries

This coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented 44 hours in an anaerobic environment. Afterward placed on raised beds for 12 days until ideal moisture content was achieved.

APRIL RELEASE | FILTER | 250G