COLOMBIA - Magnum Sidra

PROCESS:  MOSTO ANAEROBIC

REGION: TOLIMA

VARIETAL: BOURBON SIDRA

TASTE: TROPICAL, PEACH, BALANCED

About:

This coffee undergoes an extensive 72 hour  anaerobic fermentation in plastic tanks with a bunch of mosto added, which gives it a huge flavour kick. So what is mosto? When a coffee is fermented, it  creates a byproduct that is essentially a syrup of  leftover bacteria, yeasts and microbes.  This mosto  is collected, then added to the fermentation  stage of another coffee, giving it way more to  ferment from and therefore heightening  the flavour profile of the coffee. These  mosto processes have been popping up the  last year or so, and I’m super impressed!