September - Wilder Lasso: Anaerobic Washed Chiroso

Produced by Wilder Lasso at El Rubí farm in San Adolfo, Huila, Colombia, this anaerobic washed Chiroso variety is grown at 1,550 meters above sea level. The coffee undergoes an anaerobic fermentation submerged in water for 40 hours, emphasizing its intrinsic flavors. In the cup, it presents intense aromatics reminiscent of lavender, complemented by notes of white honey and lychee, resulting in a silky and sweet profile with a long, clean finish