MAGNUM SIDRA

Say hello to our Borbon coffee, where fermentation is practically an art form! We take anaerobic vibes to the next level by throwing in mosto, the magical lixiviate from another coffee fermentation (Java, to be precise). This creates a microorganism party that's the secret sauce to our unique flavor. The beans then groove in plastic tanks for a solid 72-hour fermentation bash. But we're not done – it's a 2-step drying dance. First, a mechanical stint in a silo to dodge over-fermentation pitfalls. Then, the beans soak up the sun for about 18 days, because who doesn't love a good tan? Finally, we seal the deal with a 30-day chill session in hermetic bags before the grand milling finale. This isn't just coffee; it's a fermentation fiesta with a flavor twist that'll keep you guessing! ☕🎉🌞