Magnum Sidra (Natural Mosto Anaerobic) - Colombia

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their staple crop, but when avocado prices took a nosedive in 2006, they planted new coffee varieties, like catimore, red, yellow caturra. 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 and developed the Koji fermentation process. 

Introducing the new "mosto processed coffee", a delightful fusion of innovation and flavour. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavour kick. The 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 stabilisation in GrainPro bags before the final milling.

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

• Region: Tolima
  
• Country: Colombia
• Elevation: 1,450 masl
• Variety: Borbon Sidra
• Process: Natural Mosto Anaerobic