Wilder Lazo-Pink Bourbon-60 Hour Anaerobic Honey

Wilder Lazo didn’t begin as a coffee producer. He’s actually a trained veterinarian with a specialty in livestock farming. But in 2016, when coffee prices fell and his father became seriously ill, Wilder returned home to the family farm in Colombia. Together with his brother, he took on the work of rebuilding it.

At first, their coffee cupped in the low 80s. Good, but Wilder knew they could do better. So he leaned into what he knew: science, care, and observation. He started testing soil samples, adjusting pH levels, and applying nutrients in precise doses to unlock the full potential of the land. He calls it precision agriculture. We call it brilliant.

That same level of precision and attention extends to every part of his process. This lot of Pink Bourbon underwent 60 hours of anaerobic fermentation. The slower pace lets the coffee’s natural character shine. Then it’s dried with the mucilage intact, finishing as a red honey process. The result? A fruit-forward cup that’s sweet, vibrant, and clean, and more of everything we love.

This coffee is a reminder that great things happen when people care, deeply, for their land, their family, and their craft.