Wilder Lazo, Bella Alejandria 'Lady Geisha'
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About this coffee
It's been a while since we've had a coffee from Wilder Lazo on our list, but good things come to those who wait. This 'Lady Geisha' (Wilder's name for this particular lot, named after his wife Laidy) goes through a 60hr anaerobic fermentation stage in the skin before pulping and then another 100hrs anaerobic fermentation in mucilage in sealed tanks before drying on raised beds.
Coffee has been part of Wilder Lazo’s family life for as long as he can remember. His father, Don Segundo Lazo, passed down years of knowledge—how to care for the land, how to grow coffee, and how to respect the work behind every harvest.
But Wilder didn’t follow the typical path. Instead of going straight into coffee, he became a veterinarian, and later earned a Master’s in Genetics. For a long time, he saw coffee as a hard crop with low rewards. Like many people who grew up around it, he mostly associated it with one thing: bitterness.
