The Roastery & Cafe
FARM: EL RUBI
LOCATION: SAN ADOLFO, HUILA, COLOMBIA
ALTITUDE: 1700-1750 MASL
PROCESS: LACTIC WASHED
Tasting Notes: Key Lime Pie, Black Cherry, Cocoa, Creamy
This 100% Caturra microlot comes to us from Wilder Lasso and his farm El Rubi, through our friends at Cofinet. This coffee was exposed to a dry aerobic fermentation of 24 hours and then placed inside Grainpro bags for 90 hours at a temperature below 22C. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage which leads to a higher concentration of lactic acid. Finally, the coffee was pulped, gently washed, and placed on raised beds until ideal moisture content was achieved.
We lean on Cofinet very heavily for a few of our blends, so its always a privilege to work on experimental coffees that we get to highlight on our single-origin menu. This coffee stunned us! It’s deeply sweet and fruited reminiscent of black cherries, has a brilliantly tart lime-like acidity, and a very creamy and thick mouthfeel as a result of the lactic fermentation.
This coffee comes from a coffee farmer in Huila named Wilder Lasso. He was born in a traditional coffee farming family in San Adolfo, Huila. At a very young age, Wilder left San Adolfo to become a veterinarian and went on to work with the best horse breeding farms in Colombia. After working as a vet for several years, Wilder returned home to visit his family. On this visit home, he realized all was not well with this family and that they were struggling financially with their coffee farm. Wilder made the decision to move back to San Adolfo to help his family on the farm. At the same time, Wilder decided to transition their farm towards more specialty focused coffee production. Today, Wilder grows all types of exotic coffee varieties including Striped Bourbon, Tabi, and Pink Bourbon.
We’re very excited and privileged to be sharing this remarkable coffee with the world!