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Teso

Teso

€12,00 EUR
€12,00 EUR
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Format

Teso is a bold, vibrant coffee where juicy red currant collides with the cool intensity of mint patties and a sharp citrus finish—fresh, dynamic, and full of character.

  • Colombia
  • SL28
  • Anaerobic Washed
  • Red Currant, Mint Patties, and Citrus
  • Filter
  • 88
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origin

  • Huila

  • Colombia

  • 1460m

  • Wilder Lazo

La Dinastia - Wilder Lazo

Wilder Lazo is a renowned Colombian producer driving innovation in specialty coffee farming within the Huila region. With an educational background rooted in bovine genetics and evolution, Wilder masterfully translated this rigorous scientific lens into agriculture, focusing on introducing rare varietals and studying genetic coffee mutations.

On his farms, he executes incredibly precise, data-driven anaerobic fermentation protocols, strictly controlling chemical variables to stabilize exceptional, competition-level cup profiles scoring above 86 points.

His technical expertise and analytical mindset have turned each of his experimental micro-lots into highly consistent, clean, and coveted masterpieces in the international specialty market.

WANT TO LEARN MORE?

About the process

WHAT IS A Anaerobic Washed PROCESS?

It belongs to the Washed coffee processes.

The process begins by sealing hand-picked ripe cherries inside oxygen-depleted, airtight tanks. This anaerobic environment allows unique yeast and bacteria strains to ferment the sugars at a controlled pace, unlocking complex aromatic compounds and intense fruit notes. Once the precise fermentation window is met, the coffee is pulped, thoroughly washed with clean water to remove all remaining mucilage, and carefully dried. The final wash cuts through any heavy, funky overtones, resulting in a masterfully balanced cup that offers vibrant acidity, high flavor intensity, and exceptional clarity.

IN THIS COFFEE:

This exceptional lot undergoes an extended 136-hour anaerobic fermentation phase. Hand-picked, perfectly ripe cherries are sealed inside airtight, oxygen-depleted tanks, allowing unique yeast strains to slowly break down the sugars at a controlled temperature. This massive 136-hour window drives an intense development of exotic fruit compounds and deep aromatic complexity. Following this precise fermentation, the coffee is pulped, thoroughly washed with clean water to remove all remaining mucilage, and carefully dried on raised beds. The final wash beautifully balances the heavy anaerobic traits, delivering a masterfully structured cup with vibrant acidity, high flavor saturation, and pristine cleanliness.

ABOUT THE VARIETAL

GENERAL INFORMATION:

  • NAME: SL28
  • MOTHER SPECIES: Arabica
  • RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Renowned for its intense, complex, and vibrant acidity (often reminiscent of blackcurrant, citrus, and dark berries). It delivers a heavy, syrupy body, deep sweetness, and an exceptionally clean, lingering finish.

GENETIC ORIGIN & HISTORY:

Selected in Kenya during the 1930s by Scott Agricultural Laboratories (hence the 'SL'). It was bred from a single drought-resistant tree found in Tanganyika (now Tanzania) tied to the Bourbon genetic line. While initially developed for its resilience and high yield in East Africa, it has become a legendary heirloom variety worldwide, celebrated strictly for its world-class, competition-level cup quality.