Wilder Lazo, Colombia - Cinnamon Anaerobic Honey Geisha

A coffee reminiscent of a hot cinnamon sugar donut. Impossible right? We thought so too until we tasted the ever interesting Wilder Lazo.

Tasting notes: Cinnamon Sugar Donut, Spiced Fruit

Varietal: Pink Bourbon - Geisha

Process: Cinnamon Anaerobic Honey

V60 Recipe:

This recipe is a great starting point for brewing all of our coffees.

Ratio: 15g coffee to 250g water

Water temperature: 96C
Brew time: approx 2m 30s

Method:
1. Pour 50g water and allow coffee to bloom. 30 seconds.
2. Pour the remaining amount of water in stages:
• 50 grams at a time
• Wait between pours until the water has disappeared just below the surface of coffee grounds.
3. Stop your final pour when you get to your intended yield amount (in this case 250g).

Extra for experts: Try to pour exactly 50g of water in about 10 seconds each time.