Micro-lot Specialty Coffee Scoring 88
Tropical Fruit · Strawberry · Peach · Pineapple
100g · Furoshiki Edition
Process Natural Anaerobic + Mossto | Varietal Sidra| Altitude 1450MASL | Location Fresno, Tolima | Producer Elias and Shady Bayter
Magnum Sidra is a distinctive expression of the Sidra variety from El Vergel Estate, produced using their unique mossto fermentation process. The process is designed to accentuate the coffee’s natural tropical and floral character while maintaining the clarity and structure that make Sidra so expressive.
The cherries are handpicked at peak ripeness and placed into sealed plastic tanks for 72 hours of anaerobic fermentation. They are fermented with mossto — a juice-like lixiviate produced during the fermentation of Java cherries. The mossto is kept alive under cold storage at approximately 3°C, with water and sugar added to maintain an active microbial environment.
This fermentation creates an opportunity to build additional layers of fruit and aromatics into the coffee, enhancing its tropical and floral qualities without overwhelming the character of the Sidra variety.
Following fermentation, the coffee is dried in two stages. It first spends 2–4 days in a mechanical drying silo at controlled temperatures, helping to gently stabilise the fermentation and moisture content. It is then slowly sun-dried for a further 18 days, allowing the coffee to develop and settle naturally.
In the cup, Magnum Sidra is vibrant, tropical and fruit-forward, with an elegant floral character and plenty of depth.
Micro-lot Specialty Coffee Scoring 88
Tropical Fruit · Strawberry · Peach · Pineapple
100g · Furoshiki Edition
Process Natural Anaerobic + Mossto | Varietal Sidra| Altitude 1450MASL | Location Fresno, Tolima | Producer Elias and Shady Bayter
Magnum Sidra is a distinctive expression of the Sidra variety from El Vergel Estate, produced using their unique mossto fermentation process. The process is designed to accentuate the coffee’s natural tropical and floral character while maintaining the clarity and structure that make Sidra so expressive.
The cherries are handpicked at peak ripeness and placed into sealed plastic tanks for 72 hours of anaerobic fermentation. They are fermented with mossto — a juice-like lixiviate produced during the fermentation of Java cherries. The mossto is kept alive under cold storage at approximately 3°C, with water and sugar added to maintain an active microbial environment.
This fermentation creates an opportunity to build additional layers of fruit and aromatics into the coffee, enhancing its tropical and floral qualities without overwhelming the character of the Sidra variety.
Following fermentation, the coffee is dried in two stages. It first spends 2–4 days in a mechanical drying silo at controlled temperatures, helping to gently stabilise the fermentation and moisture content. It is then slowly sun-dried for a further 18 days, allowing the coffee to develop and settle naturally.
In the cup, Magnum Sidra is vibrant, tropical and fruit-forward, with an elegant floral character and plenty of depth.
