{"product_id":"wilder-lasso-anaerobic-washed-yellow-gesha","title":"Anaerobic Washed Yellow Gesha by Wilder Lasso, Huila, Colombia","description":"\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFive days of anaerobic fermentation sounds intensive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee doesn’t taste that way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat is precisely why we selected it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWilder Lasso has managed to use a 120-hour fermentation to build aromatic intensity and sweetness while preserving the qualities we value most in Gesha: florality, transparency and precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLavender and jasmine lead the cup, followed by delicate citrus, honeydew melon and white honey. It is expressive without becoming excessive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor us, this is controlled fermentation at its best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe process amplifies the coffee. It doesn’t replace it.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee is significant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThere is another reason we find this coffee particularly compelling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWilder’s work at Finca La Dinastía begins long before fermentation. \u003c\/span\u003e\u003cspan\u003eAfter returning to his family farm in San Adolfo, Huila, he began questioning why considerable work in processing was still producing coffees scoring around 80–83 points.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis attention turned to the plants themselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrawing on his background as a veterinarian and in livestock farming, Wilder began analysing soil, adjusting pH and applying nutrients according to the individual needs of the coffee plants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHe calls the approach \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eprecision agriculture\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe principle is simple: create the potential for exceptional coffee on the tree before attempting to shape it through processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Yellow Gesha is one of the clearest expressions we have tasted of that philosophy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe aromatics are immediately floral.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLavender and jasmine\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e rise from the cup, supported by a bright citrus character that gives the coffee remarkable freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs it cools, the profile becomes softer and sweeter. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eHoneydew melon and white honey\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e emerge, bringing a delicate tropical quality without compromising the clarity of the Gesha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe texture is silky, the acidity bright and precise, and the finish long, floral and exceptionally clean.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a Gesha with intensity, but also restraint.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWilder Lasso didn’t originally intend to become a coffee producer. \u003c\/span\u003e\u003cspan\u003eHe returned his attention to the family farm when his father became seriously ill and falling coffee prices were placing increasing pressure on the business. \u003c\/span\u003e\u003cspan\u003eToday, Finca La Dinastía has become known for a very different approach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1,900 metres above sea level in San Adolfo, Huila\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, Wilder and the Lasso family work with expressive varieties including Gesha and Chiroso, combining agronomy, selective harvesting and carefully controlled fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than treating processing as the primary source of flavour, Wilder works from the plant outward. \u003c\/span\u003e\u003cspan\u003eThat distinction matters.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eOnly fully ripe, exceptionally large cherries are selected before careful sorting and depulping. \u003c\/span\u003e\u003cspan\u003eThe coffee is then placed into sealed tanks for an extended \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e120-hour anaerobic fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. After fermentation, it is fully washed and slowly dried in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emarquesinas for approximately twelve days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFive days is a considerable fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYet the resulting cup remains remarkably transparent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe anaerobic stage develops sweetness and aromatic intensity, bringing forward the melon, honey and floral character without introducing the heavy fermented flavours that can dominate coffees processed this way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result tells us as much about Wilder’s restraint as it does his experimentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow we brew it — Double Bloom\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFor this Yellow Gesha, we want the brewing to preserve its floral aromatics while giving the honeydew and white honey sweetness enough room to develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e15 g coffee · 250 g water\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 93°C\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-fine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003e0:00–0:10:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour 50 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003e0:30–0:40:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour another 50 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003e1:00–1:10:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour the remaining 150 g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2:40–2:55\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAllow the coffee to cool before judging the cup. The floral character appears immediately, but the deeper melon and honey sweetness becomes considerably more pronounced as the temperature falls.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this recipe suits the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWe use a relatively high brewing temperature to bring sufficient extraction and sweetness from this light, high-altitude Gesha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe two 50 g blooms give the coffee a controlled start before the larger final pour. For this lot, we are looking for separation rather than weight: lavender and jasmine first, citrus through the centre, then honeydew and white honey as the cup cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe would avoid pushing the brew much beyond three minutes. The beauty of this coffee is its precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis is a coffee for anyone interested in where modern Colombian Gesha is heading. \u003c\/span\u003e\u003cspan\u003eNot because the fermentation is long, but because you barely notice that it is. \u003c\/span\u003e\u003cspan\u003eWilder has taken an inherently expressive variety, built exceptional raw material through precision agriculture, and then used fermentation with enough control to reveal more of what was already there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFloral. Silky. Tropical. Exceptionally composed.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA Colombian Gesha shaped through precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wilder Lasso\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFarm:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Finca La Dinastía\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e San Adolfo, Huila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,900 m.a.s.l.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yellow Gesha\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Anaerobic Washed\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 120 hours\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Marquesinas · approximately 12 days\u003c\/span\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"50gr Sample Bag","offer_id":58656359743823,"sku":"S26.09.03","price":99.0,"currency_code":"SEK","in_stock":true},{"title":"250gr Standout Coffee Jar","offer_id":58656359776591,"sku":"S26.09.04","price":429.0,"currency_code":"SEK","in_stock":true},{"title":"1kg Coffee Bag","offer_id":58656359809359,"sku":"S26.09.05","price":1649.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/YellowWashedGeshaWilderLasso.pdf.jpg?v=1788436288","url":"https:\/\/www.standoutcoffee.com\/products\/wilder-lasso-anaerobic-washed-yellow-gesha","provider":"Standout Coffee","version":"1.0","type":"link"}