Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia
Magnum Sidra (Natural Mosto Anaerobic) - Colombia

Magnum Sidra (Natural Mosto Anaerobic) - Colombia

$34.00 Save $-34.00
930 in stock
Passionfruit liqueur. Dried mango Blood orange.

Farm: El Vergel State
Country: Colombia
Region: Tolima
Elevation: 1,450 masl
Varieties: Borbon Sidra
Processing: Natural Mosto Anaerobic
Sourced Through: Forest Coffee

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HISTORY

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.

PROCESS DESCRIPTION

Introducing the new "mosto processed coffee", a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.

What are lixiviates or mosto?

Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors.

How do we get lixiviates?

Lixiviates are produced during the fermentation of coffee cherries, where the coffee undergoes dehydration, resulting in the generation of a liquid by-product. This by-product contains a higher concentration of microorganisms that develop flavors during fermentation.

How do we use lixiviates?

The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3°C for up to 24 hours. To use it in other fermentation processes, we add water and sugar, allowing the mosto (lixiviates) to continue growing.

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Peaches n Cream. Almond. Golden Syrup.

Farm: Granja Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Piendamo, Cauca
Elevation: 1,700 ~ 2,100 masl
Variety: Colombia
Processing: Thermal Shock Washed
Sourced Through: Far More

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N.B. Regarding the discount: unfortunately the vacuum packaging on this lot was compromised and by the time we came around to releasing it the green had started to show some signs of fading/age. It's still a lovely coffee expressing good varietal and processing typicity, not an accurate representation however of what it could have otherwise been.

Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.

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Wilton Benitez (Red Bourbon) - Colombia

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Red Apple. Milk Chocolate. Lychee


Farm: Granja Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Piendamo, Cauca
Elevation: 1,700 ~ 2,100 masl
Variety: Red Bourbon
Processing: Washed
Sourced Through: Far More

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Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.

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Yirgacheffe Harusuke (Washed) - Ethiopia

$20.00 Save $-20.00
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Nougat , Earl Grey , White Peach


Country: Ethiopia
Region: Haru, Yirgacheffee
Elevation: 1,970 masl
Varieties: Landraces 74110,74112 & 74165
Processing: Washed
Sourced Through: Upstream Coffee


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In southern Ethiopia, within the Gedeo zone, lies the village of Haru, where the waters of the Goto River nourish the coffee cultivation. Here, 2820 smallholder farmers cultivated coffee in their backyards and delivered their harvest to the Harusuke washing station. Owned by Abreham Mengiste, the Harusuke washing station was established in 2017. Coffee grown in Ethiopia is naturally organic, as landrace varieties harmonise with the environment, providing organic fertiliser and natural pest control. This particular variety is well known for its small bean size. Luckily, in this case, good things come in small packages! Elevated acidity and dense complex fruits are well known attributes of the variety and growing altitude that should be embraced and not feared!  During harvest, only red cherries are hand-picked. The coffee is depulped within 8 to 12 hours of being harvested and is transferred to fermentation tanks. There, floats are removed before the coffee is left to ferment for 48 to 72 hours. Following fermentation, the coffee is washed to remove the mucilage and placed in a drying tank for 12 hours before moving to African drying beds. The drying process takes 8 to 10 days, with hand-picking and rotation to ensure uniform drying. Supervisors oversee the operations to maintain quality. Once the coffee’s moisture content reaches 10 to 12%, it is moved to a warehouse in Addis Ababa. The cleaning process starts with pre-cleaning to remove foreign materials, followed by hulling and polishing to remove the parchment and silver skin. The coffee is then sorted by screen size and density, with defects separated using colour sorters before being bagged in Grainpro for export. Local coffees have received the 2018 African Fine Coffees Association’s Taste of Harvest award. This coffee is sourced from our partner, Primrose Coffee, a vertically integrated company with 20 years of experience in Ethiopian green coffee exports and a proud member of the Ethiopian Chapter of the International Women’s Coffee Alliance.

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Ngurueri (Washed) - Kenya

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Ngurueri (Washed) - Kenya
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Ngurueri (Washed) - Kenya
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 Candied lemon. Black tea. Sugar cane

Farm: Ngurueru
Country: Kenya
Region: Embu
Elevation: 1,760 masl
Varieties: Batian, SL28, SL34, Ruiru 11
Processing: Washed
Sourced Through: Cafe Imports Australia

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Ngurueri

Ngurueri was built in late 1968 and lies 1760m above sea level on the expansive slopes of Mt Kenya region. Ngurueri now has almost 1,500 smallholder farmers and is one of four washing stations that form the Murue Farmer’s Cooperative Society among Kavuturi, Gituara, and Kianyangi. It is located in a strategic position within the main coffee growing zone. 

Ngurueri Factory is situated in the most picturesque landscape overviewing the valley where Mount Kenya National Park begins in Embu County. It’s about 18 kilometers from the mountain itself. At 140 km north of Nairobi, you will find the factory sandwiched between the elegant Mt. Kenya and the Aberdare ranges, putting it at a vantage point of better production. The area is dressed with red-volcanic soil that infuses it with all the mineral and organic goodness necessary for optimum production. It experiences an annual rainfall of 1,100mm at 1,760m above sea level. In addition, it enjoys cool temperatures of 12-26°C.

PROCESSING

Accordingly, processing at the Ngurueri Wet Mill adheres to stringent quality-driven methods. All coffee cherries are handpicked and delivered to the mill the same day, where they undergo meticulous sorting. Factory employees oversee the process and any under-ripe or damaged cherries will not be accepted by the ‘Cherry Clerk’ – one of the most important harvest-period staff, who keeps meticulous records of how much coffee each producer delivers on any given day (and thus how much payment is due once the coffee has sold).

After being weighed and logged, the weight of the delivery and the farmer’s identification are recorded in the Cherry Clerk’s register and the cherries are introduced into the hopper to be pulped. Pulping will only begin when a sufficient quantity of cherries has been received.

After pulping the cherries are delivered to one of the factory’s fermentation tanks, where they will ferment for between 12 to 48 hours depending on the ambient temperature at the time. After this, the coffee is fully washed to remove all traces of mucilage, during which time it will be graded. The coffee will then either be delivered to dry on the factory’s raised drying beds or will be soaked under circulating water for up to 24 hours, depending on if there is room on the factory’s beds (during the peak of the season, there is often a backlog).  The coffee will dry here slowly over the course of 2 to 3 weeks, during which time it will be turned regularly and covered during the hottest part of the day.

Coffee farming in Embu goes back far into Kenya’s colonial past, but many members of the Cooperative still rely on additional economic and agricultural activities for their livelihoods. In addition to producing coffee, most farmers in the area also grow tea, maize, and legumes for sale at local markets and for their own tables.

Some of the issues that farmers face are low production due to pests and diseases and the relatively high cost of inputs compared to income from coffee. Many cannot afford to plant disease-resistant varieties and face being priced out of the market as their yields diminish. The cooperative has undertaken actions to increase yields and improve its members' livelihoods. By paying the producers some of the highest returns for their coffee this objective can be achieved.

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