Wilder Lazo. Sidra. Café de Colombia

About This Coffee

This coffee is a single-origin specialty coffee from Colombia, produced by Wilder Lazo in the Quindio region at an altitude of 1,740 to 2,100 meters. It is a Sidra varietal processed using Natural Extended Fermentation method, where cherries are floated, hand-selected for 15 days to ensure 22+ degrees Brix, then fermented in 200-liter tanks for 7 days and dried in parabolic beds for approximately 25 days. The coffee presents a distinctive sensory profile with notes of lychee, cherry, blackberries, and banana.

Origin

Quindío (Colombia)

Flavor Notes

Lychee, Blackberries, Plantain, Cereza, Moras, Plátano, Banana

Roast Level

—

Processing

Natural (Extended Fermentation)

Typology

Arabica

Borbon Sidra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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