Anaerobic Natural Red Gesha By Wilder Lasso, Colombia

OriginColombia

ProcessAnaerobic, Natural

Summary

A Colombian Gesha from producer Wilder Lasso at Bella Alejandria in San Adolfo, Huila. The coffee fermented for 300 hours in sealed tanks before natural processing, drying the beans inside the whole cherry. The cup shows jasmine florals over ripe tropical fruit — mango, peach and pineapple — with berries, wild honey and a gentle cocoa finish. Roasted to work both as filter and competition-style espresso.

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

Brew guide

V60

Coffee in: 15 g
Water: 250 g
Time: 2:40
Temperature: 92°C

Grind: Medium-fine

0:00Pour 50 g of water. (10 s)
0:30Pour another 50 g, reaching 100 g total. (10 s)
1:00Pour the remaining 150 g, reaching 250 g total. (25 s)

Pour gently and evenly, keeping additional agitation low. Target brew time approximately 2:40–3:00. Let the cup cool a little before tasting.

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
Price
Region: Huila, San Adolfo
Producer: Wilder Lasso
Variety: Geisha
Notes: Cocoa, Mango, Peach, Pineapple, Jasmine, Agave

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The roaster

Standout

Standout Coffee is a specialty coffee roaster based in Stockholm, Sweden, on a singular mission: find the world's most exceptional coffees and share them globa…

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

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