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First of all, sit down, turn on your speaker, and tune into our ALCOVE 16 playlist on Spotify or Apple Music.

SPOTIFY
APPLE MUSIC

**Fun fact about this month's playlist: all songs are from Quebec artists.

WHAT THIS COFFEE MEANS TO US

Sidra is a variety we wanted to include in ALCOVE since the very beginning of the project, and when we asked you what you'd like to discover, this name came up several times.

It was also an opportunity to introduce you to the work of Wilder Lazo, an exceptional producer we were very eager to collaborate with. It's actually thanks to David from MACARENA CAFE in Montreal that we were able to get in touch with Wilder.

We hope this rather atypical profile excites you as much as it excites us!

ABOUT THE PRODUCER

Wilder Lazo, a veterinarian by training specialized in animal production, made a major career change in 2016. Faced with falling coffee prices and their father's serious illness, he and his brother decided to modernize the family farm, Finca Bella Alejandría, located in the Huila region of Colombia.

By adopting an approach focused on precision agriculture, Wilder applied his analytical mindset to coffee growing. He carried out a thorough soil analysis and implemented a targeted fertilization program to correct pH levels and optimize nutrient availability for the coffee trees. This method significantly improved the quality of their coffee.

Today, their coffees receive excellent scores in cuppings, a testament to Wilder's dedication and innovative methods. His work has not only given the family farm new momentum but has also ensured its sustainable development.

We're thrilled to introduce you to this exceptional coffee and invite you to taste the expertise and passion Wilder pours into every cup.

THE PROCESS

1. Harvesting and sorting of cherries (95% ripe cherries, 5% semi-ripe cherries).

2. Anaerobic fermentation in 200-liter tanks for 48 hours, at a constant temperature of 18°C, with CO₂ injection.

3. Drying:

1st stage: drying in a covered chamber at 40°C with 25% relative humidity, for approximately 20 days.

2nd stage: drying on parabolic beds for approximately 5 days.

The entire drying process is carried out slowly and in a controlled manner, under shade cloth.

4. Packaging in GrainPro bags, followed by a 15-day stabilization period before shipping.

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Reminds us of: LEMON SQUARE, NECTARINE, FIG, STAR ANISE, WHITE TEA

ORIGIN: COLOMBIA

REGION:	HUILA
PRODUCER:	WILDER LAZO
FARM:	BELLA ALEJANDRIA
VARIETY:	SIDRA
PROCESS:	WASHED ANAEROBIC
ALTITUDE:	1480-1550m

100g (Whole beans)

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SUGGESTED PARAMETERS

Espresso (1:2)

94ºC
8 BARS
20g IN
40g OUT
28 seconds

Espresso with milk (1:2)

94ºC
8 BARS
20g IN
40g OUT
32 seconds

V60 (1:16)

92ºC
20g IN - 320g OUT
60g Bloom (0:45)
140g (0:45-1:00)
260g (1:20-1:40)
320g (1:55-2:05)
End: 3m00s

HOW WE DRINK IT AT KOHI?

The last few weeks have been full of camping, fishing, and road trips, so right now we're drinking it as an AeroPress!

Bonus recipe this month:

AEROPRESS (1:13)

Medium grind (between espresso and V60)

92ºC
20g IN - 260g OUT
60g Bloom (0:45) STIR
200g (0:45-0:55) STIR
INSERT THE PLUNGER
PRESS (2:10-2:40)
End: 2m40s

- Daniel