Description
Country
Colombia
Region
Tolima
Producer
Elias & Shady Bayter
Arabica variety
Borbon Sidra
Altitude
1450 masl
Process
mosto anaerobic
Tasting notes
pineapple – blueberry – raisins
Suggested for
filter
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.
Introducing our Magnum Sidra coffee, where fermentation becomes an art form! Elevating anaerobic processes with mosto, the magical lixiviate from another coffee fermentation (Java), creates a microorganism celebration and contributes to our distinct flavor profile. The beans undergo a 72-hour fermentation in tanks. 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. The Magnum Sidra is more than just coffee; it’s a masterpiece with a unique flavor twist that will captivate your taste buds!
