Magnum Sidra - Colombia Single Origin

In the cup, expect apple, banana, strawberry and floral notes, lifted by a bright citric finish. Its tropical profile is surprisingly refined.
The secret lies in the mosto fermentation process. After harvest, the cherries undergo a 72-hour anaerobic fermentation using “mosto”, a liquid full of natural yeasts and bacteria collected from previous fermentations. This process amplifies complexity and sweetness, giving Magus Sidra its distinct depth. Careful drying and stabilisation follow, locking in those vibrant flavours.
At the heart of this coffee are Elías and Shady Bayter, visionaries at El Vergel Estate in Tolima. Known for their experimental spirit, they’ve turned their farm into a hub of coffee innovation. By blending tradition with bold new techniques, they’ve created a cup that feels both cutting-edge and beautifully familiar.