MAGNUM SIDRA

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

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Borbon Sidra

Altitude

1.800 MT

Mosto anaerobic

This borbon coffee is fermented anaerobically with the addition of mosto (the lixiviates of another fermentation of coffee) of a Java coffee, which adds a total new mass of microorganisms to the fermentation. It has 72 hours of fermentation in plastic tanks, followed by a 2-step drying process, starting mechanically in a silo to avoid over-fermentation, followed by solar drying for around 18 days, and finished with stabilization of 30 days in hermetic bags before milling.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Jhoan Vergara

Las Flores

This coffee is a collaboration between a producer in Huila Jhoan Vergara and the farm El Vergel, for this process, the coffee was picked in Huila and transported all the way to the Tolima Region to El Vergel, where the coffee was processed, this is part of our collaboration line to promote unique processes with unique coffee lots.