{"product_id":"an-anthology-of-geshas-linarco-rodriguez-and-wilder-lazo","title":"An Anthology of Geshas: Linarco Rodriguez and Wilder Lazo","description":"\u003cp data-start=\"212\" data-end=\"491\"\u003eIn Greek, \u003cem data-start=\"222\" data-end=\"234\"\u003eanthologia\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp data-start=\"493\" data-end=\"723\"\u003eIn 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.\u003c\/p\u003e\n\u003cp data-start=\"725\" data-end=\"916\"\u003eLinarco 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.\u003c\/p\u003e\n\u003cp data-start=\"918\" data-end=\"1176\"\u003eWilder 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.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe Details\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWilder Lazo - 1 x 125g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCountry: Colombia\u003cbr\u003eVarietal: Gesha\u003cbr\u003eProcess: 60hr Cold Fermentation, Natural\u003cbr\u003eNotes: Plum, Pinotage, Lavender\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWilder 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.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eLooking 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.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eFor 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLinarco Rodriguez - 1 x 125g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCountry: Colombia\u003cbr\u003eVarietal: Gesha\u003cbr\u003eProcess: Semi-washed \u003cbr\u003eNotes: Strawberry, Jasmine, Honey\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLinarco 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKnown 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMeticulous 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis 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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor this microlot, only ripe cherries were selected, then floated in water to remove impurities. From there, the approach was intentionally \u003c\/span\u003e\u003cspan\u003erestrained\u003c\/span\u003e\u003cspan\u003e. 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter 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 \u003c\/span\u003e\u003cspan\u003ewhite honey\u003c\/span\u003e\u003cspan\u003e and others describe as \u003c\/span\u003e\u003cspan\u003esemi-washed\u003c\/span\u003e\u003cspan\u003e. Linarco has described it as semi-washed, and so we’ll present his coffee accordingly. \u003c\/span\u003e\u003c\/p\u003e","brand":"Preface Coffee","offers":[{"title":"1 x 125g of Each Coffee","offer_id":53377482359057,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0880\/4440\/5009\/files\/Shopifyimage.png?v=1775336902","url":"https:\/\/prefacecoffee.net\/products\/an-anthology-of-geshas-linarco-rodriguez-and-wilder-lazo","provider":"Preface Coffee","version":"1.0","type":"link"}