Wholesale Colombia • Typica Mejorado

The Coffee: Producer: Wilder Lazo Farm: La Dinastia Processing: Washed Varietal: Typica Mejorado Tasting: Clementine, Strawberry Milk, Jasmine The Importer: Know Where Coffee Juan Diaz, the mind and heart behind Know Where Coffee, is a master at discovering and building lasting relationships with some of the most talented coffee producers in his region. With a deep background as a barista competitor and years of experience across the coffee industry, Juan approaches sourcing with both precision and purpose - always pursuing coffees that tell a story and connect people in meaningful ways. Juan has been a dear friend and partner to Makeworth since our early days as a roasting company. His dedication and expertise have helped shape our coffee menu, consistently introducing us to remarkable lots that have become treasured favorites among our retail guests and wholesale partners alike. Every coffee sourced through Juan reflects not just quality, but care - the result of his unique ability to bring exceptional producers and roasters together in pursuit of something truly special. The Producer: Wilder Lazo is a Colombian coffee producer from the municipality of San Adolfo in Huila, widely recognized in the specialty coffee world for his experimental processing methods and focus on rare coffee varieties. Raised on a coffee farm, Lazo originally trained as a veterinarian specializing in livestock farming before returning to his family’s land to pursue coffee production professionally. In 2016–2017, facing declining coffee prices and his father’s illness, Lazo and his brother decided to modernize their family farm. Applying his scientific background, he introduced precision agriculture, carefully analyzing soil composition and correcting nutrient imbalances to improve plant health and cup quality. This approach significantly raised the quality of their coffees and helped transform the farm into a high-end specialty coffee project. Today, Lazo manages several farms in Huila’s high-elevation coffee region, cultivating a diverse portfolio of varieties such as Gesha, Pink Bourbon, SL28, Chiroso, and Sidra. He is particularly known for developing a varietal program with more than a dozen coffee cultivars, exploring how genetics, terroir, and processing interact to produce distinctive flavor profiles. His work also emphasizes innovative processing techniques, including extended anaerobic fermentation, co-fermentation experiments, and meticulous drying protocols.