About the coffee & farm:

Maragesha is a cross of the Gesha and Maragogype varieties, discovered as a natural mutation among trees on the plantation.

Processing: Manual selection of cherries through flotation. Cherries are stored in GrainPro bags for around 24 hours until all the lot has been collected. Cherries are then pulped in a stainless steel machine. Parchment coffee is then placed in plastic tanks where it ferments without oxygen until pH marks. This fermentation lasts up to 120 hours. Parchment coffee is then washed Controlled drying stage between 8 to 15 days until humidity reaches 11%. Parchment coffee is finally placed in GrainPro bags for 20 days to stabilize.

Wilder Lazo 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 Huila, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.