Wilder Lasso Pink Bourbon Lactic Process

Use these recipes as starting points and adjust to suit your coffee, equipment and taste. Weigh your coffee and water, and change one variable at a time.

Espresso

Start with 18.5g of ground coffee and aim for 37g of espresso in the cup in around 25–30 seconds. Use a basket suited to that dose. Weigh the finished espresso rather than measuring its volume, as crema changes the volume. Adjust the grind to help reach your target, then refine the recipe by taste.

Pour-over filter coffee

Start with 19g of coffee and 300g of brewing water. The finished drink will weigh less because some water stays in the grounds. For a V60 or similar brewer, try a total brew time of around 3–4 minutes and adjust the grind and pouring to suit your equipment and taste.

If the cup tastes too strong, try a little more water for the same coffee dose; if it tastes too weak, try less water. For help choosing coffee or a grind, read our coffee guide or contact us.

For some coffee producers experimenting with processing methods are a useful way to elevate coffee flavour and quality. At the same time, more people are becoming  increasingly aware of advanced processing techniques, and in turn are being exposed to new ways of experiencing coffee.

One of these new methods is lactic fermentation: a process used to produce this coffee. Classified as anaerobic fermentation, the process involves creating an ideal environment for the growth of lactobacillus cultures. This usually results in a creamier mouthfeel, as well as mroe complex flavours. 

This coffee was exposed to a dry aerobic fermentation of 24 hours andthen placed inside Grainpro bags for 90 hours at a temperature below22ºC. In this environment, the bacteria feed on carbohydrates andsugars in the mucilage which leads to a higher concentration of lactic acid.

Finally, the coffee was pulped, gently washed, and placed onraised beds until ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon which is a varietal currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila..