Colombia — Magnum Sidra

• Producer — Wilder Lazo at La Esperanza
• Post-harvest processing — Forest Coffee (El Vergel Estate)
• Region — Huila, southwestern Colombia
• Variety — Bourbon Sidra
• Terroir — 1800 masl, temperate tropical climate
• Process — Mosto Anaerobic Natural

Tastes like

Pineapple + Dark rum + Silky

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, Chemex, French Press) 
• Very good: Espresso

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Mosto anaerobic process

The word 'mosto' typically refers to the juice obtained from squeezing, draining and pressing ripe grapes before they're processed as wine, and is often enjoyed as an alcohol-free beverage.

In this context, it is being used to communicate a by-product of the post-harvest process applied to ripe coffee cherries. As the mucilage of the cherries begins to break down and ferment, a liquid is produced. This liquid is referred to as mosto.

Full of potentially beneficial bacteria, mosto produced by one fermentation can be used to enhance the process of another. And that is exactly the approach used for this coffee.

Produced by Wilder Lazo at La Esperanza and processed by the Forest Coffee team, this bourbon sidra lot underwent a 72-hour controlled fermentation during which mosto was added to the coffee cherries.

The cherries were then dried, first mechanically (to avoid the potential of additional, unwanted fermentation) and then outside in the sun for 18 days. The result of this meticulously executed post-harvest process is a coffee with tropical fruit flavours, rich spiced dark rum notes and a silky texture.

Shipping:  
£40+ Free UK Wide 48hr Tracked Royal Mail
UK Royal Mail 48hr Tracked £3.05
UK Royal Mail 24hr Tracked £5.60
Worldwide £30