COLOMBIA - EL VERGEL

Magnum Sidra is a perfect example of the art of fermentation. This unique coffee uses anaerobic fermentation combined with mosto (juice) from another coffee fermentation (Java). The beans undergo a 72-hour fermentation in plastic vats, followed by a two-stage drying: first in a mechanical silo to prevent over-fermentation, then in the sun for 18 days. Then, the beans are stabilized for 30 days in airtight bags before being carefully ground. The result: an exceptional coffee with complex and captivating flavors.