Espresso - Wilder Santacruz, Colombia

Wilder’s path into coffee production is an intriguing one, especially considering his initial lack of interest in the industry. Growing up in a coffee-producing family, he initially focused on business administration. However, in 2010, when a neighbouring farm was put up for sale, Wilder bought it as an investment. In 2019, he decided to immerse himself in coffee production and joined his father to learn the craft. With his background in business development, Wilder was particularly focused on creating a unique product and establishing long-term relationships with buyers. Today, he takes pride in their accomplishments, particularly in building connections with international buyers and maintaining consistent quality. Wilder now manages two coffee plots, the semi-washed lot comes from the Buesaquito farm, which is situated at 1,920 meters above sea level on the outskirts of Buesaco. The land is on a steep hill, where the warmer climate and dry winds contribute to drier soils.

The semi-washed coffee process starts with the picking of cherries, which are then floated in plastic tanks. The cherries undergo an initial fermentation period of 48-72 hours, depending on the temperature. After fermentation, the cherries are de-pulped and undergo a second fermentation process for 24 hours, either in sealed plastic bags or food-grade barrels. The semi-washed coffee is then lightly washed twice before being moved to a patio for pre-drying. During this stage, the mucilage begins to drip off, and the sun starts drying the seeds. Afterward, the coffee is transferred to a mechanical dryer fuelled by rice husks. The temperature in the dryer is carefully controlled to stay below 35°C, and the drying process continues under shade cloth until the beans reach the ideal moisture level of 10-11.5%.

Espresso Roast 200g 
Resting period: 14 days from roast date