Wilder Lazo took over his father's farm, La Dinastía, in 2016. Before committing to coffee, Wilder was a livestock veterinarian. Now he focuses on soil health and perfecting anaerobic fermentation. Wilder and his brother have begun to create some of the most stunning coffees on the market.

This Pink Bourbon was fermented for 60 hours in anaerobic tanks (in cherry) and chilled by natural spring water that passes through the farm. The extended time and chilled water allows for a slower fermentation, creating a floral, fruity coffee.

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