MAGNUM SIDRA

Name: MAGNUM SIDRA
Availability: OutOfStock

CATEGORY
Innovation

VARIETY

Borbon Sidra

PROCESS

Mosto Anaerobic

ALTITUDE
1.450 MT

FARMER
Elias & Shady Bayter

FARM
El Vergel Estate

REGION
Tolima

MUNICIPALITY
Fresno

PROFILE
Apple, banana, strawberry, citric, and floral notes.

Request green coffee samples here

HISTORY:

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.

PROCESS DESCRIPTION:

Introducing the new “mosto processed” coffee, a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves a mechanical stint in a silo to prevent over-fermentation, followed by 18 days of sun exposure. Subsequently, the beans undergo a 30-day stabilization in hermetic bags before the grand milling finale.

What is lixiviates or mosto?

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

How do we get lixiviates?

Lixiviates are produced during the fermentation process of a coffee in cherry, in which coffee undergoes dehydration, resulting in the generation of a liquid by-product that has a higher concentration of certain microorganisms that have developed the flavors during the fermentation.

How do we use lixiviates?

The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3 degrees for 24 hours. To use it in other fermentation processes, we just add more water and sugar so the mosto (lixiviates keep growing).

Wilder Lazo, our proud partner, who is an expert in genetics and has his own varietal program with more than 12 different varieties in Huila, helped us with the cherries to produce this coffee.