Thanks to the innovation of Shady and Elias Bayter, this Magnum Sidra is bursting with flavour. Extensive fermentation results in some funky yet refreshing characteristics with ...
Thanks to the innovation of Shady and Elias Bayter, this Magnum Sidra is bursting with flavour. Extensive fermentation results in some funky yet refreshing characteristics with sweet, tropical fruit notes and an interesting spiciness that reminds us of banana bread, cloves, black cherries and papaya. It certainly has a lot going on!
In 1995, the Bayter Family began farming avocados at El Vergel, becoming highly productive. In 2006, a disease caused avocado prices to drop, prompting Martha Bayter to diversify into coffee. By 2010, they grew catimore, red, and yellow caturra varieties. Learning about coffee fermentation, they certified their farm as “Rainforest Alliance” between 2014-2015. In 2016, with expert Miguel Jimenez, they planted Geisha, Java, Pacamara, Red Bourbon, and Laurina, producing their first specialty coffees in 2017. Modernizing the farm in 2018, they implemented natural coffee processes and conducted research on fermentation. Now, El Vergel boasts 28 varietals and pioneered the kOJI fermentation process, revolutionizing green coffee production in Colombia.
The housing initiative at the farm aims to provide homes for the oldest members who have worked there, currently, 10 families reside in houses at El Vergel. This effort ensures that long-term workers have a comfortable place to live, fostering a sense of community and security.
Additionally, the ReForest program has been implemented since the farm’s inception. This program aims to combat the effects of climate change in coffee-producing areas by promoting the planting of native trees to provide shade. These trees help to lower the average temperature of the fields, reducing the likelihood of these areas becoming marginal in the future. To date, over 20,000 trees have been planted, primarily in northern Tolima, with some in the south and a few on partner farms in Huila.
The farm’s commitment to the local community extends to education through its school donations initiative. Funds are actively sought for the local school adjacent to the farm, with an additional 50% contribution added to what is raised. This initiative has enabled significant improvements to the school’s infrastructure. So far, the entire roof has been replaced, all chairs and desks have been updated to suit children’s ages, restrooms have been renovated, and a trampoline has been provided, which has been so popular that it required repairs.
Through these initiatives, the farm strives to create a positive impact on its workers, the environment, and the local community, reflecting its dedication to sustainable and responsible farming practices.
Sidra has recently become a highly prized variety due to its sweet cup profile with lots of fruity and floral notes and has won many accolades in international competitions. However, we are not entirely sure of it’s genetic lineage! The variety is mostly cultivated in Ecuador and Colombia and it is believed to have originated from the Pichincha region of Ecuador. Some rumours say that it originated from a now-defunct Nestlé research centre in Pichincha but was never released. While some reports have shown that it is a hybrid of Typica and Bourbon, others say that it is a hybrid of Ethiopian Heirloom and Bourbon. We think that the flavour and character of many Sidra coffees is reminiscent of Ethiopian Yirgacheffe coffees.
This coffee undergoes a 72-hour fermentation in plastic tanks with lixiviates, a by-product from the fermentation of their Java variety, adding a distinct flavour. They then dry the cherries in two steps: first in mechanical dryers to prevent over-fermentation, then 18 days under the sun. After stabilizing in hermetic bags for 30 days, they proceed to the final milling.
Lixiviates are liquids with microbial populations like bacteria and yeasts. They form during coffee cherry fermentation, enriching flavour complexity and efficiency.
After fermentation, they refrigerate the liquid at 3 degrees Celsius for 24 hours. To reuse it, they dilute it with water and sugar to maintain its microbial richness for future fermentations.