MAGNUM SIDRA

MAGNUM SIDRA
MAGNUM SIDRA
MAGNUM SIDRA
MAGNUM SIDRA
MAGNUM SIDRA
MAGNUM SIDRA
MAGNUM SIDRA
MAGNUM SIDRA
    MAGNUM SIDRA
    MAGNUM SIDRA
    MAGNUM SIDRA
    MAGNUM SIDRA
    MAGNUM SIDRA
    MAGNUM SIDRA
    MAGNUM SIDRA
    MAGNUM SIDRA
    VARIETY:
    Borbon Sidra
    PROCESS: 
    Natural + Mosto
    CATEGORY: 
     Innovation
    PROFILE:
    Apple, banana, strawberry, citric, and floral notes.
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.450 MT
    Request Your Green Coffee Samples
    HISTORY: 
    Our agricultural journey began in 1995, and in 2010 we started cultivating coffee at El Vergel Estate in Tolima. By 2015, we had successfully harvested our first varietals.

    In 2017, after facing challenges in the local market, Martha, Shady, and Elias set out to find innovative ways to add value to their coffees and close the gap between producers and roasters.

    Forest Coffee was founded in 2019 with a vision to unlock the true potential of Colombian coffee through innovation in processing, education, and sustainability. Our mission is to connect coffee growers directly with international markets, ensuring fair pricing and full transparency.

    Today, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters.

    Our story is a testament to how innovation and community can transform the coffee industry for the better.
    PROCESS DESCRIPTION: 
    Introducing the new "mosto processed coffee", a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.

    What are lixiviates or mosto?

    Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors.

    How do we get lixiviates?

    Lixiviates are produced during the fermentation of coffee cherries, where the coffee undergoes dehydration, resulting in the generation of a liquid by-product. This by-product contains a higher concentration of microorganisms that develop flavors during fermentation.

    How do we use lixiviates?

    The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3°C for up to 24 hours. To use it in other fermentation processes, we add water and sugar, allowing the mosto (lixiviates) to continue growing.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

    Spot
    • Annex
    • Dupuy
    • Green Room
    • Melbourne
    • MENA
    • NY
    • Rotterdam
    • UK
    Find Your Nearest Warehouse & Coffee Offerings
    Want This Coffee? Speak with a Coffee Sales Expert

    LOOKING FOR MORE OPTIONS?

    There are no product yet!