Colombia
La Dinastia Farm, Huila, Colombia
The La Dinastía farm is located in San Adolfo in the Huila region of Colombia, at an altitude of around 1,500 meters. The farm covers about 18 hectares, of which roughly 6 hectares are planted with the Gesha variety. It is run by the brothers Wilder, Segundo, and Heiner Lazo. Wilder Lazo, originally a veterinarian specializing in livestock farming, took over the development of the farm when coffee prices dropped sharply in 2016 and his father became ill. He significantly improved the nutrient availability of the soils, which in turn greatly enhanced the quality of the coffee. Today, the farm is one of the best-known in the region, and Wilder Lazo is recognized for top-quality anaerobic fermentation techniques.
Gesha
Anaerobic Lemongrass Fermentation (120 hours)
Process: Washed
 
The fully ripe coffee cherries are first roughly washed and pulped. The coffee is then fermented anaerobically in water with lemongrass for 120 hours before being fully washed. Afterward, it is dried on raised beds for 12 days until the processing is complete.
Lemongrass
×
Bergamotte
×
Milk Oolong
Description
Wilder Lazo Gesha
La Dinastía Gesha – Limited Edition for your Meraki machine
This exceptional Gesha from La Dinastía Farm in San Adolfo, Huila, beautifully demonstrates how precise processing and outstanding coffee varieties can work together. The co-fermentation with lemongrass enhances the coffee’s natural aromas without overpowering them.

In the cup, the espresso reveals a vibrant complexity: notes of lemongrass, bergamot, and pink grapefruit intertwine with delicate floral accents and a creamy milk-oolong texture. The juicy freshness evolves into a silky structure with nuanced sweetness, culminating in an elegant Earl Grey finish.

An espresso for those who appreciate refined, complex flavor profiles and want to experience the floral elegance of the Gesha variety in its full spectrum.
Details
  • Competition Lot from Huila, Colombia
  • Limited Edition Gesha Espresso
  • Suitable for the Meraki espresso machine, delivered with NFC chip.

  • Process: Anaerobic, Lemongrass Fermentation, gewaschen

  • Flavour Profile: Lemongrass x Bergamot x Milk-Oolong
  • 100% Arabica coffee, freshly and gently hand-roasted in Berlin-Mitte
  • Available sizes: 250 g, 500 g or 1 kg – whole beans or ground on request for espresso machine
  • Climate-neutral shipping with DHL GoGreen
    Pickup on site:
  • Pickup address: Röststätte, Ackerstr. 173, 10115 Berlin
  • After placing your order, you will receive a pickup confirmation via email (please also check your spam folder)
  • Pickup with email confirmation possible: Monday–Friday between 9:30 and 18:00

Important note for recipes on NFC chips:
Please note that this recipe was created using a machine from the current series (Summer 2025). For previous models, it may be necessary to adjust the grind size individually. There have been changes in the burr calibration by the manufacturer, which are beyond our control. On older models, the grind should be set approximately 5–6 steps coarser.

Sustainable cultivation and a commitment to quality
Similar to wine, the origin, cultivation, and careful harvesting form the foundation of a specialty coffee. For our coffees, we use only fully ripe, handpicked 100% Arabica beans, as this labor-intensive manual harvest is a key quality criterion. Our high-altitude coffees are natural products grown sustainably in shaded forest gardens, helping to preserve the biodiversity of the region. At higher, cooler altitudes, the coffee cherries can ripen slowly in nutrient-rich, fertile soils. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.  
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin to allow their natural aromas to fully develop without creating unwanted acidity. To achieve a pronounced body and a versatile flavor profile in the cup, our roasting approach aims to highlight and precisely express the unique characteristics of each variety, farm, and origin. Our goal is to unlock the full potential of the green coffee through our roasting style and to honor the valuable work of the producers in the growing regions. These are our quality principles – from source to the final cup.

Espresso Recipe

Calibrated by Head Barista Valeriia Kutuzova
Standard espresso machine temperature setting: 93.5°C
Requirements: 18 g basket, double spout portafilter

Recipe

Dose in 19g
Extraction time in seconds 28
Dose out 38g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high) Medium -High (fruchtig)
Acidity (low to high) Medium
Bitterness (low to high) Low
Texture  Silky, Juicy
Weight (low to high) Medium 
Finish (short to long lasting) Long

Flavour

Rhabarber, Orange Jam, dunkle Schokolade, Papaya, Cranberry

Milkweight

Normal milk & Oat milk 110g 

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Service & Beratung
Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
Für ein Beratungsgespräch vor Ort bitten wir Dich, einen Termin mit uns zu vereinbaren.
+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)

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