SIDRA MADNESS

ABOUT THE COFFEE PRODUCER:

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.

COFFEE PROCESS:

Sidra Madness is crafted from handpicked Borbón Sidra cherries, a hybrid variety celebrated for its floral complexity and refined acidity. This exclusive lot was planted at El Vergel Estate in 2020. After harvesting at peak ripeness, the cherries undergo manual sorting to ensure only the highest-quality fruit continues through processing.

Fermentation is where this coffee truly shines. The cherries are placed in hermetically sealed plastic tanks for a 72-hour anaerobic natural fermentation. During this stage, mosto—lixiviates collected from a previous Java fermentation—is introduced. Rich in microorganisms developed during the earlier batch, this inoculation method accelerates fermentation and enhances flavor complexity. The mosto is refrigerated at 3°C for up to 24 hours before use, preserving microbial integrity for optimal impact.

Post-fermentation, the cherries are laid out on African drying beds for 10 to 15 days. This slow, even drying process preserves the coffee’s vibrant natural profile while maintaining flavor.

Finally, the beans undergo a 30-day stabilization period in GrainPro bags. This resting phase ensures that the flavors fully integrate and mature, delivering a consistent and polished cup with layered fruit notes and bright, refined acidity.