Magnum Sidra - Shady and Elias Bayter
Farm: El Vergel
Region: Tolima
Elevation: 1450 meters
Cultivar: Sidra
Process: Mosto Anaerobic Natural
Notes: Strawberry Rhubarb Pie, Peach Rings, Pineapple Juice
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In 1995, the Bayter family started their journey at El Vergel farm with avocados. When avocado prices dropped in 2006 they pivoted to coffee, introducing varieties like Catimore and Caturra. By 2016, with guidance from coffee expert Miguel Jimenez, they planted specialty coffee varieties. In 2018, they embraced natural coffee processes and developed the revolutionary Koji fermentation method, transforming the coffee industry. Today, Martha Montenegro and her sons, Elias and Shady, continue their mission to combine technology and passion, enriching the lives of everyone working at El Vergel and the entire coffee community.
The Mosto Process begins with a 72-hour anaerobic fermentation using lixiviates from Java-fermented coffee, adding extra flavor complexity. Afterward, the seeds undergo a two-step drying process: 2 to 4 days of mechanical drying at controlled temperatures, followed by 18 days of sun drying. The seeds are then stabilized for 30 days in GrainPro bags before milling.
Lixiviates, or mosto, are liquids produced during coffee fermentation. The fermentation liquid is full of bacteria and yeasts, which enhance the coffee’s flavor and complexity. These lixiviates are collected and stored in a refrigeration for up to 24 hours. To reuse them, water and sugar is added, allowing the microorganisms to reactivate and continue developing the flavors of the next coffee to be fermented.
Farm: El Vergel
Region: Tolima
Elevation: 1450 meters
Cultivar: Sidra
Process: Mosto Anaerobic Natural
Notes: Strawberry Rhubarb Pie, Peach Rings, Pineapple Juice
——————————————————————-
In 1995, the Bayter family started their journey at El Vergel farm with avocados. When avocado prices dropped in 2006 they pivoted to coffee, introducing varieties like Catimore and Caturra. By 2016, with guidance from coffee expert Miguel Jimenez, they planted specialty coffee varieties. In 2018, they embraced natural coffee processes and developed the revolutionary Koji fermentation method, transforming the coffee industry. Today, Martha Montenegro and her sons, Elias and Shady, continue their mission to combine technology and passion, enriching the lives of everyone working at El Vergel and the entire coffee community.
The Mosto Process begins with a 72-hour anaerobic fermentation using lixiviates from Java-fermented coffee, adding extra flavor complexity. Afterward, the seeds undergo a two-step drying process: 2 to 4 days of mechanical drying at controlled temperatures, followed by 18 days of sun drying. The seeds are then stabilized for 30 days in GrainPro bags before milling.
Lixiviates, or mosto, are liquids produced during coffee fermentation. The fermentation liquid is full of bacteria and yeasts, which enhance the coffee’s flavor and complexity. These lixiviates are collected and stored in a refrigeration for up to 24 hours. To reuse them, water and sugar is added, allowing the microorganisms to reactivate and continue developing the flavors of the next coffee to be fermented.
Farm: El Vergel
Region: Tolima
Elevation: 1450 meters
Cultivar: Sidra
Process: Mosto Anaerobic Natural
Notes: Strawberry Rhubarb Pie, Peach Rings, Pineapple Juice
——————————————————————-
In 1995, the Bayter family started their journey at El Vergel farm with avocados. When avocado prices dropped in 2006 they pivoted to coffee, introducing varieties like Catimore and Caturra. By 2016, with guidance from coffee expert Miguel Jimenez, they planted specialty coffee varieties. In 2018, they embraced natural coffee processes and developed the revolutionary Koji fermentation method, transforming the coffee industry. Today, Martha Montenegro and her sons, Elias and Shady, continue their mission to combine technology and passion, enriching the lives of everyone working at El Vergel and the entire coffee community.
The Mosto Process begins with a 72-hour anaerobic fermentation using lixiviates from Java-fermented coffee, adding extra flavor complexity. Afterward, the seeds undergo a two-step drying process: 2 to 4 days of mechanical drying at controlled temperatures, followed by 18 days of sun drying. The seeds are then stabilized for 30 days in GrainPro bags before milling.
Lixiviates, or mosto, are liquids produced during coffee fermentation. The fermentation liquid is full of bacteria and yeasts, which enhance the coffee’s flavor and complexity. These lixiviates are collected and stored in a refrigeration for up to 24 hours. To reuse them, water and sugar is added, allowing the microorganisms to reactivate and continue developing the flavors of the next coffee to be fermented.