MEET THE PRODUCER | Wilder Lasso grew up on a coffee farm, but until 2017, he was a veterinarian by trade! Something stirred in him while visiting his father's farm that year, and he eventually left his day job behind to pursue specialty coffee. His background in genetics and insatiable love of learning led Wilder to begin a varietal program in Tocora which has since grown to include more than twelve different coffee varieties from various origins. He is passionate about specialty coffee and relentless in his pursuit of excellence, and those qualities have consistently led to some of the most delicious coffees to ever grace our cupping table. Today's release, which we were given the opportunity to purchase by the kind folk at Forest Coffee, is an anaerobic natural SL28 lot - and we've officially added it to the list of reasons Wilder Lasso is quickly becoming one of our favorite producers in the industry. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries underwent a pre-fermentation period of 48 hours before being pulped. They then underwent anaerobic fermentation for a whopping 120 hours, after which time they were transferred to a canopy for sun-drying until optimal moisture content was achieved. TAKE A SIP | Tropical and fruity, this coffee reminds us of some of our favorite gas station road trip candy. Citrus (like lime zest), fleshy stone fruit (like nectarines), and something distinctly berry (like blackberries) culminate in the cup to elicit an experience akin to crushing half a dozen Pixy Stix before we've even made it to the state line.