Wilder Lazo 300hr Gesha

Wilder Lazo grew up around coffee before training as a vet and later studying genetics. For years, he saw the crop as little more than hard work for low reward.

That changed on a trip to El Salvador in 2015, when a cup poured by farmer Don Gilberto Baraona stopped him in his tracks. He returned to Colombia, had his family’s coffee genetically tested and began rebuilding with better genetic material.

Through his relationship with Don Gilberto, Wilder gained access to a small number of Gesha seeds from a renowned Hacienda in Panama.

Today, he grows this Gesha at Bella Alejandría in San Adolfo, Huila, fermented for 300 hours and slowly dried on raised beds.

Our packaging is 100% recyclable and made with 83% recycled plastic.

Please view our shipping information and return policy.