September Coffee Co. - Sugar Dust - Anaerobic Washed Gesha | Colombia
Colombia — Wilder Lasso Finca La Dinastía Gesha (Anaerobic Washed)
Tastes Like — 🍯 White Honey • 💐 Lavender • 🥣 Froot Loops
DETAILS
- Producer: Wilder Lasso
- Farm: Finca La Dinastía
- Region: San Adolfo, Huila, Colombia
- Varietal: Gesha
- Process: Anaerobic Washed
- Altitude: 1900 MASL
- Size: 200g
INTRO
Sugar Dust is an extraordinary Anaerobic Washed Gesha from Wilder Lasso's Finca La Dinastía in the San Adolfo zone of Huila. The result of a precisely controlled 120-hour submerged fermentation, this lot develops a profile of captivating florals, honeyed sweetness, and a nostalgic cereal finish that makes it immediately distinctive.
In the cup, expect intense florals of lavender and lilac, a deep white honey sweetness, and a signature Froot Loops character that lingers long into the finish. It is vibrant, clean, and memorable — a showcase of what precision agriculture and careful processing can achieve at altitude.
THE PRODUCER
Wilder Lasso — also known as Wilder Lazo — is a veterinarian by training, originally specialising in livestock. When coffee prices fell sharply in 2016 and his father faced serious illness, Wilder returned to the family farm alongside his brother, determined to transform its potential. What followed was an extraordinary journey from average cup scores to one of Huila's most sought-after producers.
Wilder's approach is rooted in what he calls precision agriculture: meticulous soil analysis, targeted nutrient management, and pH balancing to optimise conditions for the coffee trees. Only the fullest, ripest, and largest cherries are selected for harvest — a commitment to quality that runs through every stage of production.
Through years of study and experimentation, Lasso's coffees have risen from scores in the low 80s to become celebrated across the specialty coffee world. His Gesha lots in particular have drawn attention for their aromatic complexity, botanical elegance, and the consistency he achieves harvest after harvest at Finca La Dinastía.
THE PROCESS
The Anaerobic Washed process at Finca La Dinastía involves:
- 🍒 Cherry Selection — Only fully ripe, large-fruited cherries are harvested and sorted
- 🧪 Anaerobic Fermentation — Sealed bags, 120 hours, cherries submerged in their own mucilage, pH held above 5.5
- 🌡️ Temperature Control — Fermentation maintained at a controlled chill of 12–14°C throughout
- 💧 Washing — Coffee is fully washed after fermentation to remove mucilage
- ☀️ Drying — Dried on raised beds in marquesinas (greenhouse drying structures)
The extended anaerobic environment, combined with strict temperature management, creates the lot's signature sugary, floral intensity — without sacrificing the clarity and cleanliness of a washed cup.
THE CUP
Sugar Dust is an intensely floral and sweet filter coffee. The lavender and jasmine aromatics are immediate and striking, giving way to a deep white honey sweetness and a uniquely nostalgic Froot Loops finish. The body is silky, the finish long and clean — a coffee that lingers.
Flavour Notes
- 🍯 White Honey
- 💐 Lavender
- 🥣 Froot Loops
Colombia — Wilder Lasso Finca La Dinastía Gesha (Anaerobic Washed)
Tastes Like — 🍯 White Honey • 💐 Lavender • 🥣 Froot Loops
DETAILS
- Producer: Wilder Lasso
- Farm: Finca La Dinastía
- Region: San Adolfo, Huila, Colombia
- Varietal: Gesha
- Process: Anaerobic Washed
- Altitude: 1900 MASL
- Size: 200g
INTRO
Sugar Dust is an extraordinary Anaerobic Washed Gesha from Wilder Lasso's Finca La Dinastía in the San Adolfo zone of Huila. The result of a precisely controlled 120-hour submerged fermentation, this lot develops a profile of captivating florals, honeyed sweetness, and a nostalgic cereal finish that makes it immediately distinctive.
In the cup, expect intense florals of lavender and lilac, a deep white honey sweetness, and a signature Froot Loops character that lingers long into the finish. It is vibrant, clean, and memorable — a showcase of what precision agriculture and careful processing can achieve at altitude.
THE PRODUCER
Wilder Lasso — also known as Wilder Lazo — is a veterinarian by training, originally specialising in livestock. When coffee prices fell sharply in 2016 and his father faced serious illness, Wilder returned to the family farm alongside his brother, determined to transform its potential. What followed was an extraordinary journey from average cup scores to one of Huila's most sought-after producers.
Wilder's approach is rooted in what he calls precision agriculture: meticulous soil analysis, targeted nutrient management, and pH balancing to optimise conditions for the coffee trees. Only the fullest, ripest, and largest cherries are selected for harvest — a commitment to quality that runs through every stage of production.
Through years of study and experimentation, Lasso's coffees have risen from scores in the low 80s to become celebrated across the specialty coffee world. His Gesha lots in particular have drawn attention for their aromatic complexity, botanical elegance, and the consistency he achieves harvest after harvest at Finca La Dinastía.
THE PROCESS
The Anaerobic Washed process at Finca La Dinastía involves:
- 🍒 Cherry Selection — Only fully ripe, large-fruited cherries are harvested and sorted
- 🧪 Anaerobic Fermentation — Sealed bags, 120 hours, cherries submerged in their own mucilage, pH held above 5.5
- 🌡️ Temperature Control — Fermentation maintained at a controlled chill of 12–14°C throughout
- 💧 Washing — Coffee is fully washed after fermentation to remove mucilage
- ☀️ Drying — Dried on raised beds in marquesinas (greenhouse drying structures)
The extended anaerobic environment, combined with strict temperature management, creates the lot's signature sugary, floral intensity — without sacrificing the clarity and cleanliness of a washed cup.
THE CUP
Sugar Dust is an intensely floral and sweet filter coffee. The lavender and jasmine aromatics are immediate and striking, giving way to a deep white honey sweetness and a uniquely nostalgic Froot Loops finish. The body is silky, the finish long and clean — a coffee that lingers.
Flavour Notes
- 🍯 White Honey
- 💐 Lavender
- 🥣 Froot Loops
Description
Colombia — Wilder Lasso Finca La Dinastía Gesha (Anaerobic Washed)
Tastes Like — 🍯 White Honey • 💐 Lavender • 🥣 Froot Loops
DETAILS
- Producer: Wilder Lasso
- Farm: Finca La Dinastía
- Region: San Adolfo, Huila, Colombia
- Varietal: Gesha
- Process: Anaerobic Washed
- Altitude: 1900 MASL
- Size: 200g
INTRO
Sugar Dust is an extraordinary Anaerobic Washed Gesha from Wilder Lasso's Finca La Dinastía in the San Adolfo zone of Huila. The result of a precisely controlled 120-hour submerged fermentation, this lot develops a profile of captivating florals, honeyed sweetness, and a nostalgic cereal finish that makes it immediately distinctive.
In the cup, expect intense florals of lavender and lilac, a deep white honey sweetness, and a signature Froot Loops character that lingers long into the finish. It is vibrant, clean, and memorable — a showcase of what precision agriculture and careful processing can achieve at altitude.
THE PRODUCER
Wilder Lasso — also known as Wilder Lazo — is a veterinarian by training, originally specialising in livestock. When coffee prices fell sharply in 2016 and his father faced serious illness, Wilder returned to the family farm alongside his brother, determined to transform its potential. What followed was an extraordinary journey from average cup scores to one of Huila's most sought-after producers.
Wilder's approach is rooted in what he calls precision agriculture: meticulous soil analysis, targeted nutrient management, and pH balancing to optimise conditions for the coffee trees. Only the fullest, ripest, and largest cherries are selected for harvest — a commitment to quality that runs through every stage of production.
Through years of study and experimentation, Lasso's coffees have risen from scores in the low 80s to become celebrated across the specialty coffee world. His Gesha lots in particular have drawn attention for their aromatic complexity, botanical elegance, and the consistency he achieves harvest after harvest at Finca La Dinastía.
THE PROCESS
The Anaerobic Washed process at Finca La Dinastía involves:
- 🍒 Cherry Selection — Only fully ripe, large-fruited cherries are harvested and sorted
- 🧪 Anaerobic Fermentation — Sealed bags, 120 hours, cherries submerged in their own mucilage, pH held above 5.5
- 🌡️ Temperature Control — Fermentation maintained at a controlled chill of 12–14°C throughout
- 💧 Washing — Coffee is fully washed after fermentation to remove mucilage
- ☀️ Drying — Dried on raised beds in marquesinas (greenhouse drying structures)
The extended anaerobic environment, combined with strict temperature management, creates the lot's signature sugary, floral intensity — without sacrificing the clarity and cleanliness of a washed cup.
THE CUP
Sugar Dust is an intensely floral and sweet filter coffee. The lavender and jasmine aromatics are immediate and striking, giving way to a deep white honey sweetness and a uniquely nostalgic Froot Loops finish. The body is silky, the finish long and clean — a coffee that lingers.
Flavour Notes
- 🍯 White Honey
- 💐 Lavender
- 🥣 Froot Loops
