El Rubí

Aruzi is a newly discovered variety first identified in Inzá Cauca, Colombia. Genetic analysis in London revealed strong similarities to Ethiopian Bourbon Aruzi, suggesting this may be a landrace or direct descendant of the Ethiopian Bourbon line. Wilder Lazo, known for his obsession with rare and exotic varietals, cupped the coffee and immediately fell in love. Like a true collector, he brought Aruzi to El Rubi Farm and began purifying the genetics to unlock its full potential.

The process is meticulous. Fully ripe, oversized cherries are harvested and washed in water tanks to remove floaters and impurities. They’re pulped immediately and placed into sealed blue fermentation tanks for 36 hours of anaerobic fermentation, a slow, controlled environment that emphasizes the coffee’s “true character.” Wilder’s approach to fermentation is rooted in precision: he ensures the soil is nutrient-rich and balanced, using targeted fertilizers to neutralize pH and enhance uptake. After fermentation, the coffee is fully washed and dried in marquesinas for 12 days, allowing the flavors to stabilize and deepen.

In the cup, Aruzi delivers a silky, milky sweetness with notes of stonefruit and a luxuriously creamy body. It’s a coffee that feels both delicate and confident — a rare find with a refined finish.