About This Coffee
We first met Wilder Lazo during our visit to his farm, La Dinastía, in San Adolfo, Huila, in the summer of 2024. Fresh off winning the US Barista Championship, we traveled through Colombia with our friend Juan Diaz from Know Where Coffee to visit several farms in the region. That day was already packed with visits, but when we arrived at La Dinastía, we were immediately struck by Wilder’s warmth and presence.
He greeted us with his family and led us on a tour through his expansive farm, filled with experimental coffee varieties. The landscape appeared wild and sprawling, yet Wilder knew exactly which plots held which varieties, a reflection of his deep connection to both his land and his craft. His calm, grounded nature carried through every part of the visit. He spoke with quiet confidence, not trying to impress, but simply sharing a lifetime of wisdom in coffee farming.
When we cupped his coffees later that day, we were blown away and knew we wanted to work with him one day. That day has finally arrived. This Gesha lot from La Dinastía begins with Wilder’s scientific approach to soil management, where he tailors nutrients and fertilizers to each plot. Fully ripe, exceptionally large cherries are harvested and washed to remove impurities, then pulped and fermented in sealed tanks filled with water for 120 hours, bringing a lively dynamic to the cup. After fermentation, the coffee is fully washed and dried in marquesinas for about 12 days.
Wilder’s coffees always carry his unmistakable signature: clean, vibrant, and elegant. This Gesha is no exception. Our roasting approach applies strong initial heat to highlight the coffee’s structure, finishing just where it sings brightest. The result is a cup that’s refined, expressive, and full of life. We really believe this is an incredible representation of Wilder’s craftsmanship and heart.
