Delicate Temptation
Country
Colombia
Region
Huila
Farm
La Dinastía
Producer
Wilder Lazo, Segundo Lazo, Heiner Lasso
Variety
Geisha
Mounting height
1480–1550 M.a.s.l.
Preparation
Experimental
Lemongrass, Dragon Fruit & White Peach
A well-structured coffee with great elegance and clear aromas. It has a predominant sweetness and a medium body.
A fitting welcome to spring: this coffee brings freshness to the cup. It calls to mind a delicate blossom in springtime — clear in expression and aroma. A coffee that lends itself beautifully to your favourite drink. With milk, it is reminiscent of a lemon dessert; as espresso, it impresses with its intense sweetness; and as filter, it captivates with its elegance and freshness.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 93°C
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First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 25sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 46g
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Extraction time: 25sec
Finca La Dinastía is situated at 1,480 to 1,550 metres above sea level in San Adolfo, Huila — one of Colombia's most renowned coffee regions. The high altitude, volcanic soils, and distinct microclimates create ideal conditions for coffees of great complexity and pronounced aromatics. The 18-hectare farm is run by the Lazo family.
Wilder Lazo is a trained veterinarian and a coffee producer by conviction. When coffee prices collapsed in 2016 and his father fell ill, he and his brothers Segundo Lazo and Heiner Lasso decided to reshape the family business. Rather than relying on intuition, Wilder applies precision agriculture: through targeted soil analyses and the use of specific nutrients, he optimises the pH level — with measurable effects on quality and cupping scores. The Geisha plants on the 6-hectare lot were planted in 2019 and harvested for the first time in January 2025.
Only fully ripe, particularly large cherries are harvested and washed. After pulping, the coffee ferments for 120 hours in the mucilage, submerged in water alongside freshly chopped lemongrass in sealed tanks. Wilder calls this the "true coffee character": without oxygen, the microorganisms work more slowly and precisely, enhancing the natural qualities of the Geisha variety rather than masking them. After complete wet processing, the coffee dries for 12 days on raised drying beds.
