We have another incredible coffee from our friends Shady & Elias Bayter at Forest Coffee! This coffee comes by way of their partner program. The cherries are sourced from Wilder Lazo on his farm La Esperanza in Huila. Wilder has had a quick introduction to coffee growing. Not only did he start with specialty coffee from the beginning, but with his background in genetics and his relentless energy for learning, he also began a varietal program in Tocora. The program now includes more than 12 different varieties, all of which have been carefully selected from different origins. This is the second time we have had a coffee from Wilder Lazo on our offerlist and this time it is an SL-28! This particular lot went through a pre-fermentation period of 48 hours in cherry, then pulped and fermented anaerobically for 120 hours. The coffee is then dried in a canopy under the sun with a stabilization period of 20 to 30 days in a GrainPro bag. Expect notes of pink dragonfruit, grape nerds, and pomegranate! This is a coffee you do not want to miss.