Finca El Vergel | Magnum Sidra

Chocolate-covered strawberry, tropical fruit punch, and kombucha walk into a bar. This coffee is bright, juicy, and a beautiful demonstration of the care and innovation that Elías and Shady Bayter put into the processing at El Vergel.

This "Mosto" processing begins with a 72-hour anaerobic fermentation using the "mosto," or lixiviates, from another previously fermented coffee. They are then moved to a two-phase drying process, with 2 to 4 days at controlled temperature in a silo and 18 days of sun exposure.

The result is a coffee exploding with chocolate-covered berries, tropical fruit, and juicy acidity. We recommend this coffee on filter or espresso.

Origin | Fresno, Tolima, Colombia

Producer | Elías & Shady Bayter

Farm | El Vergel Estate

Process | Natural Mosto Anaerobic

Variety | Borbon Sidra

Elevation | 1450 masl