Magnum Sidra | September 2024
Elias and Shady Bayter operate this farm located on the slopes of the snowy mountains of El Ruiz, an inactive volcano that has created some of the most nutrient rich soil for planting. Covering almost 300 hectares, El Vergel is one of the oldest traditional single estates of the region. We are continually captivated by the craft and innovation of Elias and Shady. The coffees they are putting out embody everything we look for. This Magnum Sidra is another prime example of the artistry at El Vergel Estate.
These borbon sidra cherries underwent a 72-hour anaerobic fermentation in plastic tanks with added lixiviates, or Mossto. The lixiviates are a liquid by-product of a Java coffee fermentation. The mossto jumpstarts the fermentation process and adds a whole other layer of complexity to the final cup. The cherries are then dried in silos for 2-4 days in a controlled temperature to prevent over-fermentation. It's then sun-dried for 18 days. After drying, it rests in GrainPro bags for 30 days for stabilization before finally being milled.
This coffee is truly wild. On the nose, it smells like fresh cut peaches. However, in the cup, we taste Bubble Gum, Strawberry Taffy, & Mango.
Origin ~ Vergel Estate, Colombia
Process ~ Mossto Anaerobic
Varietal ~ Borbon Sidra
Original: $26.00
-70%$26.00
$7.80More Images
Magnum Sidra | September 2024
Elias and Shady Bayter operate this farm located on the slopes of the snowy mountains of El Ruiz, an inactive volcano that has created some of the most nutrient rich soil for planting. Covering almost 300 hectares, El Vergel is one of the oldest traditional single estates of the region. We are continually captivated by the craft and innovation of Elias and Shady. The coffees they are putting out embody everything we look for. This Magnum Sidra is another prime example of the artistry at El Vergel Estate.
These borbon sidra cherries underwent a 72-hour anaerobic fermentation in plastic tanks with added lixiviates, or Mossto. The lixiviates are a liquid by-product of a Java coffee fermentation. The mossto jumpstarts the fermentation process and adds a whole other layer of complexity to the final cup. The cherries are then dried in silos for 2-4 days in a controlled temperature to prevent over-fermentation. It's then sun-dried for 18 days. After drying, it rests in GrainPro bags for 30 days for stabilization before finally being milled.
This coffee is truly wild. On the nose, it smells like fresh cut peaches. However, in the cup, we taste Bubble Gum, Strawberry Taffy, & Mango.
Origin ~ Vergel Estate, Colombia
Process ~ Mossto Anaerobic
Varietal ~ Borbon Sidra
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Description
Elias and Shady Bayter operate this farm located on the slopes of the snowy mountains of El Ruiz, an inactive volcano that has created some of the most nutrient rich soil for planting. Covering almost 300 hectares, El Vergel is one of the oldest traditional single estates of the region. We are continually captivated by the craft and innovation of Elias and Shady. The coffees they are putting out embody everything we look for. This Magnum Sidra is another prime example of the artistry at El Vergel Estate.
These borbon sidra cherries underwent a 72-hour anaerobic fermentation in plastic tanks with added lixiviates, or Mossto. The lixiviates are a liquid by-product of a Java coffee fermentation. The mossto jumpstarts the fermentation process and adds a whole other layer of complexity to the final cup. The cherries are then dried in silos for 2-4 days in a controlled temperature to prevent over-fermentation. It's then sun-dried for 18 days. After drying, it rests in GrainPro bags for 30 days for stabilization before finally being milled.
This coffee is truly wild. On the nose, it smells like fresh cut peaches. However, in the cup, we taste Bubble Gum, Strawberry Taffy, & Mango.
Origin ~ Vergel Estate, Colombia
Process ~ Mossto Anaerobic
Varietal ~ Borbon Sidra
