ABOUT THE BEANS
This is a Borbon Sidra grown at 1450 MASL in Tolima, Colombia, and it goes through a 72 hour mosto anaerobic fermentation. That means the beans are fermented with coffee lixiviates to build extra depth and complexity. It is a carefully controlled process that brings out a vibrant, characterful cup with loads going on.
ABOUT THE PRODUCER
This coffee comes from El Vergel Estate, run by Elias and Shady Bayter and their team. They are big on innovation and always experimenting with fermentation to push flavour further. What we love is that they care just as much about their community as they do about the coffee, and that passion really shows in the cup.
ABOUT THE ROASTER
Jayne and Juan’s coffee story starts generations back, when Juan’s grandfather won a mountain in Medellin, Colombia in a card game and the family began growing coffee there. Years later, a life-changing cup in Chiapas, Mexico inspired them to leave their jobs and start their own roastery in South East London. Now they source and roast beautiful speciality coffees with loads of flavour, always respecting the farmers behind the beans. For them, coffee is about joy, community and sharing something they truly love.
More About Magnum Sidra
Mosto anaerobic is a processing method where coffee is fermented in a sealed, oxygen-free environment using mosto, a juice made from previously fermented coffee cherries.
During fermentation, the mosto is added to enhance and guide flavour development. The coffee is then washed and dried, similar to other processed coffees.
What to expect in the cup:
Intense, complex flavours with pronounced sweetness. Often very fruity, sometimes tropical or wine-like, with a syrupy body and lingering finish.
In short:
Bold, expressive, and highly flavour-driven.
Filter, Aeropress, Clever Dripper
Yes it is.
We aim to dispatch all orders within 2–3 days. Once shipped, standard delivery typically takes a further 2–3 days.
