Magnum Sidra

Category: Innovation

Species: Arabica

Variety: Bourbon Sidra

Origin: Fresno, Tolima, Colombia

Producer: Elias and Shady Bayter

Farm: El Vergel Estate 

Altitude: 1,450 MASL

Process: Natural + must

Notes: Apple, banana, strawberry, citrus and floral Chocolate, caramel, sugar cane, citric acid, lemon and tropical fruits

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The story of Forest Coffee began in the field in 1995, taking shape in 2010 with the first coffee plantings at El Vergel farm in Tolima. The first harvests of specialty varieties followed in 2015. Faced with the challenges of the local market, Martha, Shady and Elias decided in 2017 to seek new ways to add value to coffee and shorten the distance between producers and roasters. This vision led to the creation of Forest Coffee in 2019, with the mission of unlocking the full potential of Colombian coffee through innovation in processing, education and sustainability, while promoting greater transparency and fairer prices. Today, the initiative is transforming the industry by connecting a network of 250 producer families and four major projects in Colombia with a global community of roasters.

This constant pursuit of innovation is reflected, among other approaches, in the mosto process, also known as lixiviates. During the fermentation of the cherries, the dehydration of the fruit produces a liquid rich in sugars, yeasts and bacteria. This liquid is collected at the end of the process and stored at 3 °C for a maximum of 24 hours. Before being reused, it is combined with water and sugar, allowing the microbial flora to continue developing and multiplying.

For this particular lot, the coffee undergoes a 72-hour anaerobic fermentation in plastic tanks, enriched with lixiviates resulting from the previous fermentation of a Java variety coffee. The addition of this mosto helps accelerate fermentation and intensify the complexity and flavour profile of the beans. Once this stage is complete, the coffee moves on to a two-stage drying process. First, it passes through a mechanical silo for two to four days at controlled temperatures, with the aim of preventing over-fermentation. It is then sun-dried for 18 days.

The process concludes with a 30-day stabilisation period in GrainPro bags, followed by final hulling, resulting in a vibrant and distinctive cup.