An Anthology of Geshas: Linarco Rodriguez and Wilder Lazo

In Greek, anthologia translates to “a gathering of flowers.” In English, an anthology is a collection of literature, film, music, or art. At Preface, we hold both meanings at once: we source coffee—a flowering plant—and share a curated selection of literature with every order.

In this, our second anthology, we’re excited to present two Geshas from world-renowned Colombian producers. Here, a single varietal is interpreted through two distinct processing methods, shaped by each producer’s unique approach.

Linarco Rodriguez’s method is one of restraint. Through a semi-washed process and the use of oxidation—rather than fermentation—he coaxes delicate florals and gentle fruit notes from the cup.

Wilder Lazo, by contrast, leans into thermal experimentation. A 60-hour cold fermentation builds depth and intensity without introducing boozy characteristics. The result is an expressive profile that amplifies the Gesha’s vibrant fruit and floral qualities.

The Details

Wilder Lazo - 1 x 125g

Country: Colombia
Varietal: Gesha
Process: 60hr Cold Fermentation, Natural
Notes: Plum, Pinotage, Lavender

Wilder Lazo did not begin as a coffee producer, but as a veterinarian, trained in livestock farming. When coffee prices fell in 2016 and his father became seriously ill, he returned—alongside his brother—to restore the family farm. Early efforts yielded modest results, with coffees scoring between 80 and 83 points, despite careful processing.

Looking deeper, Wilder turned to the soil itself. Through analysis and precise application of nutrients to balance pH levels, he improved the trees’ access to what they needed most—an approach he calls precision agriculture.

In processing, his philosophy is equally deliberate. While much of what happens between harvest and drying is loosely called “fermentation,” Wilder focuses on true anaerobic fermentation, where microbial activity unfolds slowly, preserving the intrinsic character of the coffee.

For this lot, only fully ripe cherries are selected and washed to remove defects. Then comes his quiet innovation: fermentation tanks cooled by spring water at around 16 °C. This controlled chill extends the process, building body and depth without tipping into boozy intensity. Fermentation lasts for 60 hours in sealed tanks at a steady temperature, before drying over 18 days in a marquesina*. The result is a cup shaped as much by patience as by precision.

Linarco Rodriguez - 1 x 125g

Country: Colombia
Varietal: Gesha
Process: Semi-washed 
Notes: Strawberry, Jasmine, Honey

Linarco Rodríguez Ospina, a third-generation coffee producer from Palestina in Huila, tends the land his grandparents settled after leaving Quindío in the 1970s. At Finca Betania, 42 hectares stretch across the slopes of the central Andes at 1,850 meters above sea level, where volcanic soil and cool air shape the character of each harvest. Five hectares remain untouched forest—a quiet testament to the family’s respect for the land.

Known as Lino, he works alongside his mother and sisters, their lives woven into the rhythms of specialty coffee. He speaks of their coffees as expressions of place: naturally sweet, floral, and balanced, carrying the imprint of the Macizo Colombiano.

Meticulous in craft, Linarco refines each step—from fermentation to drying—with a patient, searching hand. The result is coffee of clarity and brightness, alive with fruit and precision.

His work has drawn international notice, most notably a second-place finish in the Cup of Excellence in 2019, with a score of 92.18. Yet for Linarco, recognition is secondary to the quiet exchange between farm and cup—each one a gesture of gratitude, shared across distance

For this microlot, only ripe cherries were selected, then floated in water to remove impurities. From there, the approach was intentionally restrained. The coffee was pulped and left to rest in open tanks, undergoing oxidation—a process that gently accelerates the development of fruit character without the intensity of full fermentation.

After 48 hours, the parchment was rinsed, though not completely stripped of its mucilage, and then dried immediately. What remains is a delicate trace of sweetness on the parchment—placing the process somewhere between what some call white honey and others describe as semi-washed. Linarco has described it as semi-washed, and so we’ll present his coffee accordingly.