{"product_id":"wilder-lasso-natural-gesha-colombia","title":"Natural Gesha by Wilder Lasso, Colombia","description":"\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eJasmine, ripe tropical fruit and wild honey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough it all, jasmine gives the coffee its floral character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a generous expression of Gesha, with plenty to explore from the first sip to the last.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee is significant\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis release offers another perspective on Wilder Lasso’s work at Finca La Dinastía.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat attention to the raw material matters in a natural coffee, where the beans dry inside the whole cherry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHere, Gesha’s floral character meets a broad spectrum of fruit, honey and cocoa. It is a compelling combination of variety, cultivation and processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eJasmine brings a delicate floral lift to a richly fruity cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMango 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCocoa brings depth to the finish, grounding the fruit and florals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGive this coffee time to cool and explore how those flavours sit together. There is plenty of detail beyond the first impression of tropical sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eFinca La Dinastía is located in San Adolfo, Huila, Colombia, where Wilder Lasso works alongside his family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWilder’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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSoil 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Natural Gesha continues our exploration of that work.\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\u003eThis coffee is naturally processed: the beans are dried inside the whole coffee cherry before the dried fruit and outer layers are removed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrying 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this lot, the combination is particularly appealing: jasmine alongside mango, peach, pineapple and berries, with wild honey and cocoa adding depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to brew it — Double Bloom\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eSuggested starting recipe for a V60-style brewer; adjust to your grinder and the coffee’s resting time.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe aim is to bring out the ripe fruit and honey sweetness while keeping the jasmine distinct and the cocoa gentle.\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\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 92°C\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-fine\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e0:00–0:10:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour 50 g of water.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e0:30–0:40:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour another 50 g, reaching 100 g total.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e1:00–1:25:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour the remaining 150 g, reaching 250 g total.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 2:40–3:00.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePour gently and evenly, keeping additional agitation low. Let the cup cool a little before tasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy these brewing choices suit the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis recipe is designed around the balance between floral aromatics, ripe fruit and a cocoa finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 15:250 ratio gives the coffee room to express its range of flavours without making the cup too concentrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eChoose this coffee if you enjoy floral coffees with generous fruit and layered sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA Natural Gesha to drink slowly, with something different to notice as the cup cools.\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\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eCountry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gesha\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Natural\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Jasmine, mango, peach, pineapple, berries, wild honey and cocoa\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSuggested brewing method:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pour-over · Double Bloom\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"250gr Coffee Jar","offer_id":58811034304847,"sku":"S26.09.19","price":449.0,"currency_code":"SEK","in_stock":true},{"title":"50gr Sample Bag","offer_id":58811034272079,"sku":"S26.09.18","price":99.0,"currency_code":"SEK","in_stock":true},{"title":"1kg Coffee Bag","offer_id":58811034337615,"sku":"S26.09.20","price":1699.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Wilder_Lasso_Natural_Gesha_393a6ba7-a556-478c-bcd2-1cc2f2b977e0.jpg?v=1789720238","url":"https:\/\/www.standoutcoffee.com\/products\/wilder-lasso-natural-gesha-colombia","provider":"Standout Coffee","version":"1.0","type":"link"}