This coffee is a Bourbon Sidra variety that has gone through what is being called a “Mosto Anaerobic Processing”. The process involves the whole coffee cherries being submitted to an extensive 72- hour fermentation in plastic tanks with “lixiviates” from a separate fermented mash of Java coffee. The process is similar to how you might use a sourdough starter culture to help kick start the fermentation process for a loaf of bread. This helps to impart an extra dose of flavor to the coffee and helps jump start the extended fermentation process. This is then followed by a two-step drying process which involves a small stint in a mechanical silo to prevent over-fermentation then 18 days of sun drying on raised beds. Lastly the coffee is allowed to sit in “reposo” or “rest” for 30 days in air-tight bags to stabilize a bit.

This coffee is the brain child of the Bayter family in El Vergel estate in Colombia. Shady and Elias Bayter are two brothers that have been leading the charge as far as innovating on various coffee processing styles and leading the way in these new and interesting takes on what coffee can ultimately taste like.

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