Magnum Sidra Colombia Mosto Anaerobic Coffee Beans

Name: Magnum Sidra Colombia Mosto Anaerobic Coffee Beans
Brand: Basic Barista
SKU: MAG-SIDRA-200-RED
Price: 32.00 AUD
Availability: InStock

Magnum Sidra Colombia Mosto Anaerobic Coffee Beans

$32

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Varietal: Borbon Sidra
Farm: El Vergel Estate
Exporter: Forest Coffee
Region: Tolima, Colombia
Producer: Elias & Shady Bayter
Altitude: 1800 MASL
Process: Natural Mosto Anaerobic
Notes: Strawberry, Banana, Red Apple and Jasmin.
Size: 200g Bag - Whole Beans

About The Coffee:

El Vergel Estate is anything but ordinary. Originally an avocado farm, the Bayter family pivoted into coffee back in 2006 when market prices crashed. What started with classic varieties like Caturra and Catimore soon evolved into a full-blown coffee lab.
By 2016, with a little help from coffee expert Miguel Jimenez, they began planting specialty coffee and in 2018, they embraced natural processing methods. That’s when things really got exciting.

Fast forward to today, and this innovative team led by Martha, Elias, and Shady are pioneering wild fermentation techniques like their signature Koji and the new Mosto (lixiviates) fermentation. Their mission? Push boundaries, explore flavour, and bring real impact to their community.

Mosto Processed Coffee – What’s It All About?

This lot has been processed using a method called Mosto fermentation and it’s packed with complexity. The cherries go through a 72-hour anaerobic fermentation in plastic tanks, using lixiviates (or "mosto") taken from a previously fermented lot.
Think of mosto as a flavour-packed starter culture like sourdough for your coffee.

After fermentation, the coffee is carefully dried in two phases: 2 - 4 days in a temperature controlled mechanical silo (to prevent over-fermentation), followed by 18 days drying under the sun. Then, it’s bagged up and stabilised in GrainPro for 30 days to lock in all those delicate, developed flavours.

What is Mosto in Coffee?

Mosto also known as lixiviates, is a natural byproduct of the coffee fermentation process. It’s rich in microbes like yeasts and bacteria that help intensify and shape the final flavour. At El Vergel, they collect this liquid, refrigerate it, feed it with sugar and water, and use it as a booster in future fermentations.

The result? Deeper complexity, vibrant acidity, and a cup profile that’s truly next-level.

Included:

1x Magnum Sidra Natural Mosto Anaerobic El Vergel - 200g Bag

Brand: Basic Barista

SKU:MAG-SIDRA-200-RED

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COMMON COFFEE PROCESSES

WASHED PROCESS
Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.
TRY A WASHED COFFEE
NATURAL PROCESS
Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,
TRY A NATURAL COFFEE
FERMENTED
There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
Expect funky fruity notes and an intense alcohol / boozey taste
TRY A FERMENTED COFFEE