Wilder Lazo "Sidama"
Wilder's Bella "Sidama" is the result of fortune and experiment. Heirloom seedlings from the Sidama region were introduced to Wilder's farm El Rubi. With proper cultivation, they've resulted in a wonderful mix of Ethiopian florals and Colombian tropical juiciness.
Wilder is a monumental force in the Colombian coffee scene. His El Rubi Sidama is a stunning representation of the heights he has reached.
After harvesting, he pulps the cherries immediately, puts them into blue fermentation tanks, and lets them ferment for 60 hours anaerobically. Subsequently, the cherries are fully washed and dried in marquesinas for 14 days.
Region Huila > Colombia
Altitude 1900 MASL
Process Washed, Anaerobic Fermentation
Varietal Sidama Heirloom
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Sorting Level
11-11.5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Sidra
Originally from Ecuador, the Sidra variety has come to fame for it's notable quality at top-level coffee competitions. It's reported to be a cross-breed of Red Bourbon and Typica. At it's best, Sidra coffees are noted to be naturally floral and intensely sweet.