Natural Gesha by Wilder Lasso, Colombia

Why we selected it

Jasmine, ripe tropical fruit and wild honey.

What drew us to this Gesha is the range of flavours held together in one cup. Mango and pineapple bring tropical intensity, peach adds a softer sweetness, and berries sit alongside a gentle cocoa note.

Through it all, jasmine gives the coffee its floral character.

It is a generous expression of Gesha, with plenty to explore from the first sip to the last.

Why this coffee is significant

This release offers another perspective on Wilder Lasso’s work at Finca La Dinastía.

His approach begins with the health of the coffee plants. Drawing on his background as a veterinarian, Wilder turned his attention to soil analysis and targeted nutrition, working to improve the quality of the cherries before they reached the processing stage.

That attention to the raw material matters in a natural coffee, where the beans dry inside the whole cherry.

Here, Gesha’s floral character meets a broad spectrum of fruit, honey and cocoa. It is a compelling combination of variety, cultivation and processing.

The cup experience

Jasmine brings a delicate floral lift to a richly fruity cup.

Mango and peach give the profile its ripe, rounded centre, while pineapple adds a brighter tropical edge. Berry notes introduce another layer of fruit, supported by the sweetness of wild honey.

Cocoa brings depth to the finish, grounding the fruit and florals.

Give this coffee time to cool and explore how those flavours sit together. There is plenty of detail beyond the first impression of tropical sweetness.

Producer and place

Finca La Dinastía is located in San Adolfo, Huila, Colombia, where Wilder Lasso works alongside his family.

Wilder’s route into specialty coffee began when his father became seriously ill and falling coffee prices put pressure on the family farm. With a background in veterinary medicine and livestock farming, he brought a methodical approach to improving its production.

Soil health and the availability of nutrients became central to his work. By examining what the plants needed and adjusting their nutrition, he sought to build coffee quality from the ground up.

This Natural Gesha continues our exploration of that work.

Processing and its effect on the cup

This coffee is naturally processed: the beans are dried inside the whole coffee cherry before the dried fruit and outer layers are removed.

Drying with the fruit intact can encourage a pronounced fruit character and a fuller expression of sweetness. Careful drying is essential to preserve balance and allow the qualities of the variety to remain clear.

In this lot, the combination is particularly appealing: jasmine alongside mango, peach, pineapple and berries, with wild honey and cocoa adding depth.

How to brew it — Double Bloom

Suggested starting recipe for a V60-style brewer; adjust to your grinder and the coffee’s resting time.

The aim is to bring out the ripe fruit and honey sweetness while keeping the jasmine distinct and the cocoa gentle.

15 g coffee · 250 g water

• Water: 92°C

• Grind: Medium-fine

• 0:00–0:10: Pour 50 g of water.

• 0:30–0:40: Pour another 50 g, reaching 100 g total.

• 1:00–1:25: Pour the remaining 150 g, reaching 250 g total.

• Target brew time: Approximately 2:40–3:00.

Pour gently and evenly, keeping additional agitation low. Let the cup cool a little before tasting.

If the pineapple tastes sharp and the sweetness feels underdeveloped, try a slightly finer grind. If the finish becomes dry or the cocoa dominates, try a slightly coarser grind.

Why these brewing choices suit the coffee

This recipe is designed around the balance between floral aromatics, ripe fruit and a cocoa finish.

A starting temperature of 92°C gives us a useful point from which to explore sweetness and clarity. The two early pours wet the grounds in stages, followed by a steady final pour to complete the brew.

The 15:250 ratio gives the coffee room to express its range of flavours without making the cup too concentrated.

Use taste as the final guide. We are looking for jasmine above the fruit, enough sweetness to balance the pineapple, and cocoa that supports the finish.

Our recommendation

Choose this coffee if you enjoy floral coffees with generous fruit and layered sweetness.

It brings together the delicacy of jasmine, the ripeness of mango and peach, and the brightness of pineapple and berries. Wild honey and cocoa give the profile a satisfying depth.

A Natural Gesha to drink slowly, with something different to notice as the cup cools.

Coffee details

Producer: Wilder Lasso
Farm: Finca La Dinastía
Region: San Adolfo, Huila
Country: Colombia
Variety: Gesha
Process: Natural
Tasting notes: Jasmine, mango, peach, pineapple, berries, wild honey and cocoa
Suggested brewing method: Pour-over · Double Bloom