The Bayter family began in 1995 growing avocados in Fresno, Tolima, before turning to coffee in 2010 at El Vergel Estate. El\u00edas and Shady, alongside Martha, started searching for ways to bridge producers and roasters through innovative processing. In 2019, Forest Coffee was born \u2014 today a network of 250 coffee-growing families across four projects in Colombia. Magnum Sidra belongs to the Innovation series \u2014 the coffees where El Vergel pushes the boundaries of what non-conventional processing can achieve on an exceptional variety.<\/p>\n
The Natural + Mosto process is the most complex method Forest Coffee applies. It begins with 72 hours of anaerobic fermentation in plastic tanks inoculated with lixiviates \u2014 liquid by-products from the fermentation of Java coffee, rich in microorganisms, bacteria, and yeasts. These lixiviates are collected, stored at 3\u00b0C for up to 24 hours, and reintroduced into new fermentation batches with water and sugar added \u2014 a technique that enriches the microbial environment and develops flavour compositions impossible through conventional methods. A two-stage drying process follows: 2\u20134 days of mechanical drying in a silo at controlled temperatures to prevent over-fermentation, then 18 days of sun exposure. A final 30-day stabilisation in GrainPro bags completes the process before milling.<\/p>\n
At Handpickers, we selected Magnum Sidra because it represents the highest point of what we search for in coffee: a variety \u2014 Bourbon Sidra \u2014 with a natural capacity for floral and fruit expression of exceptional complexity, combined with a process that doesn’t mask but amplifies that capacity. This coffee belongs to our Reserve series \u2014 limited, seasonal, for those who want to understand what innovation means in specialty coffee.<\/p>\n","protected":false},"excerpt":{"rendered":"
Magnum Sidra is a natural + mosto Colombian coffee from El Vergel Estate in Fresno, Tolima, produced by El\u00edas and Shady Bayter. Bourbon Sidra variety at 1,450 masl, processed with 72-hour anaerobic fermentation in tanks inoculated with lixiviates from fermented Java \u2014 a method that introduces additional microorganisms and develops flavour complexity impossible to achieve through conventional processing. Roasted omni at Lighttell 70, it delivers a cup of tropical intensity, floral elegance, and layered fruit that announces itself from the first sip.<\/p>\n","protected":false},"featured_media":17110,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[675],"product_tag":[],"class_list":["post-17109","product","type-product","status-publish","has-post-thumbnail","product_cat-reserved-2","first","onbackorder","sale","taxable","shipping-taxable","purchasable","product-type-variable","has-default-attributes"],"acf":[],"yoast_head":"\n