A refined washed Pink Bourbon with an unusual hoppy profile.
VERY SPECIAL
This lot by Wilder Lasso has a softer character than our previous VS feature (Aricha Natural Anaerobic). It feels humble and delicate, with a distinctive floral and hoppy flavour profile that we don’t often taste on Pink Bourbons. These traits put this coffee a step higher from our usual single origins, earning a spot in our VS collection.
VERY SPECIAL BACKGROUND TOO
While Wilder grew up in a coffee-producing family, he never really got into it. He just played under the trees on the farm and eventually left to study and work as a veterinarian. He’d ‘see’ coffee “only in the mornings and with panela sugar, always.”
One day, his dad called him to say he was tired and ill, ready to sell the coffee farm, but he wanted to share his feelings with him before doing anything. Nostalgia and memories filled Wilder’s mind, and to his own surprise, he told his dad, “no, don’t sell it. I’ll take charge of the farm. I’ll manage it. I’ll take care of your coffee.”
So, around 2017, he left for San Adolfo, Acevedo, Huila, and invested his savings in regenerating the old estate, called El Diviso. Starting from almost zero, but with a scientific approach, he took all the wisdom he could: Cupping classes, lessons about soil and plant properties, visits to other producing countries…
The quality of the coffee rose very soon after applying his knowledge, becoming a known name in the specialty coffee market produced in San Adolfo. He expanded to other farms like El Mirador, where this coffee was grown, and keeps adding exotic varieties and experimental processes to the family brand—Café Tocorá—in which brothers, mother and dad are involved.
“I don’t add panela sugar to my coffee anymore,” says Wilder. No wonder!
(Head to CafĂ© Banna and apply your translator to read about Wilder’s story in his own words, from back in 2018. Really nice.)
PINK IS THE NEW RED/YELLOW
This microlot is 100% Pink Bourbon, a varietal currently under research to determine its true origin. It’s an endemic hybridization of Red and Yellow Bourbon, said to have originated in San Adolfo, right where El Mirador is located.
MASTERFULLY WASHED
This coffee grew at ~1700 m.a.s.l. in volcanic ash soil.
Once the cherries achieved full ripeness, they were floated and hand-sorted to remove any defects. Then, they went through 30 hours of under-water fermentation, then pulped and gently washed to remove parchment. Finally, the cherries (beans) were dried in temperature-controlled conditions until reaching an ideal moisture content, under Wilder’s directions.
BREW, SHARE AND ENJOY
Time to brew and have a good time (beware of our new recommended window!). Check out any brewing notes below, add your own or talk to us via email/Instagram about tips and guidance. Enjoy!
All the images and information about this coffee and its producers have been kindly shared by the importer, Cofinet, and edited by us, Sample Coffee (unless linked to or credited otherwise).
All the images and information about this coffee and its producers have been kindly shared by the importer, Cofinet, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Resting beans inside the sealed bag helps develop peak flavours and acidity
Learn how long and why you should wait in our brewing window recommendations.
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