Sidra Natural Mosto Anaerobic (4th Place USBC 2025) 10onz
$35.00Price
Banana, Straweberry, Honeycrisp Apple
LycheeThis is our competition coffee for 2025 USA Barista Championship.
Region: Tolima, Fresno Municipality
Farm: El Vergel Estate
Farmer: Elias and Shady Bayter
Process: Natural Mosto Anaerobic
Varietal: Borbon SidraThis is our forth year that we bring coffee from this region and farm. Back in 1995, the Bayter Family grew avocados , but when avocado prices took a nosedive in 2006 they planted the first coffee mix – catimore, red, yellow caturra. Fast forward to 2016, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. In 2018 they started to experiment with fermentation control and today they are leaders in innocation in coffee
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.