Day 5 | Colombia El Vergel Magnum Sidra

This innovative process coffee comes to us from the Bayter family and their farm El Vergel located high in the mountainous Andean region of Tolimo, Colombia. Tolimo, with its diverse altitudes and microclimates, is renowned for producing exceptional coffee. Nestled in the shadow of the Nevado del Ruiz volcano, El Vergel boasts some of the most nutrient rich volcanic soil in the world.

Over the past ten years brothers Elias and Shady Bayter along with their mother, Martha Montenegro, have transformed their family's 300 hectare avocado farm into one of the region's most revered coffee estates. What sets them apart and above is their innovation and enthusiasm for experimentation. Their passion for coffee is palpable. “It doesn’t feel like working anymore,” they say, reflecting on the deep connection they feel with the land and the coffee they grow.

Named "Magnum" for its powerful and magnificent flavors, this coffee was processed with a method unique to El Vergel. The "Natural Mosto Anaerobic" process starts with each cherry being hand-picked and carefully inspected. The cherries then undergo an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee) to enhance the flavors.

Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process enhances the coffee, contributing to greater complexity and highlighting its distinctive flavors.

The two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.

The cup is boldly fruity with notes of peach black tea, watermelon, strawberry and vanilla.