Sugar Rush - Wilder Lazo
Origin: Colombia, Huila (San Adolfo)
Farm: El Rubí
Producers: Wilder Lazo, Segundo Lazo & Heiner Lasso
Exporter: Desarrolladores Café
Process: Natural
Altitude: 1,900 masl
Varietal: Sidamo Heirloom
Tasting notes: Strawberry Ice Cream – Pineapple Juice – Raspberry
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We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please check our FAQ. - We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 4kg is required to place an order with our wholesale pricing.
The story
A new edition of Sugar Rush — and this one might be our favourite yet. For those who know the concept: Sugar Rush is our permanent Extra coffee, built around one idea — a cup so sweet, so vivid, and so unapologetically fruity that it tastes like the best kind of indulgence. Every edition, we look for a coffee that delivers exactly that. This time, we found it at El Rubí.
Wilder Lazo is a producer we've come to genuinely admire. His background is unusual: he trained as a veterinarian, specializing in livestock. It was only in 2016 — when coffee prices were falling and his father fell seriously ill — that he decided to step in and take over the family farm together with his brother Segundo and Heiner Lasso. The coffees they were producing at the time scored between 80 and 83 points. Good, but not what the farm was capable of.
Wilder brought his scientific mindset to bear. He started analyzing soil samples, neutralizing pH levels, and applying targeted nutrients to make more of what the land could offer — an approach he calls precision agriculture. The results speak for themselves: El Rubí now consistently produces some of the most expressive lots coming out of Huila.
This particular lot is something even more special. The Sidamo Heirloom variety grown here is the result of a happy experiment: Wilder and his exporter, our friend Nikolai Fürst of Desarrolladores Café, managed to germinate a sample of Ethiopian green coffee and successfully plant it in Colombian soil. There are currently just 1,200 trees growing at El Rubí — and this is one of the first real harvests. What grows from that convergence is something genuinely new: the floral aromatic intensity of an Ethiopian heirloom, anchored by a creamy Colombian body.
The process
This lot is processed as a natural at El Rubí, at 1,900 meters above sea level in San Adolfo, Huila.
After selective harvest of ripe cherries, the coffee is dried whole — fruit and all — allowing the sugars from the cherry to seep slowly into the bean over time. The cherries are dried in marquesinas (shade structures that slow and protect the drying process) for approximately 14 days, with regular turning to ensure even moisture reduction.
This natural approach amplifies the Sidamo Heirloom's already expressive character — intensifying the tropical fruit sweetness and rounding out the body into something rich and lush, while keeping the clarity and floral delicacy the variety is known for.
The cup
Sweet, juicy, and completely over the top — Sugar Rush delivering exactly what it promises.
The cup opens with strawberry ice cream: rich, sweet, and impossibly ripe. Pineapple juice follows with a bright tropical surge that keeps things lively and fresh. Raspberry closes with a clean, vibrant tartness that cuts through the sweetness just enough to make you want another sip immediately.
The Sidamo Heirloom's floral character runs underneath it all — lifting the fruit and giving the cup a complexity that makes it feel as elegant as it is indulgent. This is exactly what Sugar Rush is supposed to be.