KAWA - Wilder Lazo - Colombia - Mosto Anaerobic - Bourbon Sidra

In 1995, the Bayter family rolled up their sleeves and dove headfirst into farming at El Vergel Farms. Avocados were their main crop, but when avocado prices plummeted in 2006, they knew it was time to branch out. So they added coffee varieties—catimore, red caturra, yellow caturra—and voila, 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 great coffee excellence. Then, in a stroke of genius, they embraced natural coffee processing in 2018, toying with fermentation control like mad scientists in a lab. And let’s not forget their claim to fame—the Koji fermentation process, a revolution in green coffee!

Magnum Sidra is a coffee where fermentation becomes an art! By elevating the anaerobic processes with the mossto of another coffee fermentation (Java), a celebration of microorganisms is created that contributes to this distinct flavor profile. The beans undergo a 72-hour fermentation in plastic vats. The two-stage drying process involves mechanical passage in a silo to prevent over-fermentation, followed by 18 days of exposure to the sun. Afterwards, the beans undergo a 30-day stabilization in airtight bags before the grand finish of grinding. Magnum Sidra is more than just a coffee; it is a masterpiece with a unique flavor twist that will captivate your taste buds!

Wilder Lazo, partner, expert in genetics with his own variety program including more than 12 different varieties in Huila, helped El Vergel with the cherries to produce and dry this coffee.