We’re proud to present the Magnum Sidra from our good friends Elias and Shady Bayter at El Vergel Estate — a coffee that perfectly captures their innovative spirit and commitment to flavour.

This lot showcases their unique mosto process, an approach that pushes the boundaries of controlled fermentation. After being handpicked at peak ripeness, the Sidra cherries undergo a 72-hour anaerobic fermentation in sealed plastic tanks with mosto — a juice-like lixiviate created from the fermentation of Java cherries. This mosto is kept alive under cold storage at 3°C and maintained with water and sugar to encourage a thriving microbial environment. The result is a deeply complex fermentation that enhances the coffee’s natural tropical and floral characteristics without overpowering its varietal clarity.

After fermentation, the coffee is dried in two precise stages: first through mechanical drying in a silo for 2–4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of slow sun-drying to build sweetness and texture. The beans then rest in GrainPro bags for 30 days to stabilise before milling, ensuring flavour consistency and longevity.

The result is a vibrant, juicy, and layered cup — bright and tropical, with a refined clarity that reflects both the Sidra variety and the Bayters’ meticulous craftsmanship.

Flavour profile: Pineapple, strawberry, banana.

[Note] This coffee is roasted to order, please allow 1 – 2 business days prior to dispatch.

We’re proud to present the Magnum Sidra from our good friends Elias and Shady Bayter at El Vergel Estate — a coffee that perfectly captures their innovative spirit and commitment to flavour.

This lot showcases their unique mosto process, an approach that pushes the boundaries of controlled fermentation. After being handpicked at peak ripeness, the Sidra cherries undergo a 72-hour anaerobic fermentation in sealed plastic tanks with mosto — a juice-like lixiviate created from the fermentation of Java cherries. This mosto is kept alive under cold storage at 3°C and maintained with water and sugar to encourage a thriving microbial environment. The result is a deeply complex fermentation that enhances the coffee’s natural tropical and floral characteristics without overpowering its varietal clarity.

After fermentation, the coffee is dried in two precise stages: first through mechanical drying in a silo for 2–4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of slow sun-drying to build sweetness and texture. The beans then rest in GrainPro bags for 30 days to stabilise before milling, ensuring flavour consistency and longevity.

The result is a vibrant, juicy, and layered cup — bright and tropical, with a refined clarity that reflects both the Sidra variety and the Bayters’ meticulous craftsmanship.

Flavour profile: Pineapple, strawberry, banana.

[Note] This coffee is roasted to order, please allow 1 – 2 business days prior to dispatch.