Three family members, Wilder, Segundo and Heiner all recently joined the El Placer Farms Project because they are close friends of Sebastian Ramirez and they wanted to have more direct contact with the people who roast and drink their coffee.

Wilder has a wealth of knowledge when it comes to genetics and processes. He focuses on highlighting the true characteristics of each variety through fermentation and post-harvest processes.

For this lot, cherries are harvested over a period of fifteen days and are only selected once they have reached a brix of at least 22 degrees. The cherries are submerged in water and the under and overripe cherries which float are removed to be processed separately. Only the mature cherries proceed to fermentation.

The whole fruits are fermented in 200 litre tanks for seven days (168 hours), submerged in water until the water’s pH reaches 5.5 or 12 degrees Brix. After fermentation is complete the cherries are laid out to dry on raised beds in a parabolic structure for approximately 25 days.

Wilder Lazo's family is a group of passionate coffee producers in the San Adolfo region of Huila. Throughout the years, they have faced many challenges in pursuit of their dreams. After a devastating fire forced them to leave their farm, their father's determination led them back to rebuild their crops and the entire property.

The whole family participates in coffee production. Their mother finds joy in gardening, while the children specialize in different aspects of the business—from drying and processing to commercialization. Segundo Lasso, Wilder Lazo's father (their last names are spelled differently), helped transform their farm into a platform for specialty coffee known for exceptional flavours and aromas. Despite hard times, they never gave up. Their dedication and passion have provided both a livelihood and education for their children's future. Today, the entire family continues this legacy, ensuring Wilder Lazo's coffee stands out among discerning palates.

Wilder Lazo's story reminds us of the importance of perseverance and working with love. His farm is a charming place dedicated to specialty coffee cultivation—the result of an entire family's effort and passion.

Bourbon Sidra is an Arabica variety believed to have originated as an "unreleased" variety, developed by a Nestlé coffee breeding facility in Pichincha. This research station created hybrids using Ethiopian and Bourbon varieties to improve pest and disease resistance while developing new flavour profiles. Initially thought to be a cross between Typica and Bourbon lines, genetic testing has revealed various parental combinations. It's likely that Bourbon Sidra refers to several different varieties that growers call by the same name—a common occurrence in the industry due to informal seed distribution.

The name's origins are unclear. Some believe it stems from the variety's ability to grow well under citrus trees, while others think it's named after cider due to its fruity and winey profile. Regardless of its lineage, this variety is highly prized for its excellent quality potential and relatively high yields.

The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialized equipment.

After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation.

The cherries can be dried on large patios or raised African beds—large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding re-wetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mould formation.

To avoid defective seeds and sour fermentation off-flavours, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown colour before becoming black, making it impossible to visually identify problem cherries.

Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures—conditions that favour microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavours and an increased perception of sweetness and body.