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Sugar Rush - Wilder Lazo

OriginColombia

Roast levelLight

ProcessNatural

Summary

A natural-processed coffee from the Sidamo Heirloom variety, grown at 1,900 meters above sea level on the El Rubí farm in San Adolfo, Huila, Colombia. Produced by Wilder Lazo, Segundo Lazo, and Heiner Lasso, this lot was processed using a natural method with cherries dried in marquesinas for approximately 14 days. The cup is sweet and juicy, featuring notes of strawberry ice cream, pineapple juice, and raspberry, with a floral character from the Sidamo Heirloom variety.

AI-assisted description, based on roaster & cupping data.

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Brew guide

V60

Coffee in: 15 g
Water: 250 g
Time: 2:15
Temperature: 92°C

Grind: medium

0:00Bloom with 50g of water for 45 seconds. (45 s)
0:45Pour 100g of water in a circular motion.
1:25Pour final 100g of water.

Use CAFEC ABACA filters and Third Wave Water light roast water.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Cupping score: 83
Producer: Wilder Lazo, Segundo Lazo & Heiner Lasso
Altitude: 1900 m.a.s.l
Variety: Heirloom
Notes: Raspberry, Pineapple, Strawberry

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The roaster

Boo Modern Coffee Co.

Boo Coffee Roasters is a specialty coffee roaster based in Anderlecht, Brussels. The team roasts carefully selected single-origin coffees for both filter and e…

AI-assisted description, based on roaster & cupping data.

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