Wilder Lasso

Additional Info

This exceptional coffee is crafted using an innovative process pioneered at El Vergel Estate, incorporating Aspergillus oryzae, a fungus celebrated for its ability to enhance flavour complexity.
The method begins by cultivating the fungus on steamed rice over 3-4 days. Once fully developed, the rice is dried, finely ground, and applied to ripe coffee cherries resting on African raised beds. For the transformation to take place, controlled oxygen exposure is essential.
Over a 24 to 72-hour aerobic fermentation period, the koji culture envelops the cherries, intensifying their flavour potential. Once fermentation reaches its peak, the cherries undergo a carefully managed drying process – first sun-dried for 10 days, followed by an additional 2 to 4 days in mechanical dryers at a controlled temperature not exceeding 38°C. This ensures the preservation of the coffee’s delicate nuances.
The final step is a 20-day stabilization period in GrainPro bags, allowing the beans to settle and develop a refined, well-integrated profile.This meticulous approach, developed at El Vergel Estate, results in a cup with exceptional clarity, depth, and a distinctive flavour experience.