HOT ! Colombia: El Vergel Bourbon Sidra Mosto

Sensory profile: Strawberry, banana, red apple, jasmine, pineapple, vanilla, bubblegum, watermelon

Variety: Bourbon Sidra

Process: Mosto Anaerobic (anaerobic fermentation with the addition of must)

Origin: Tolima, Fresno, Colombia

Altitude: 1,450 m a.s.l.

Farm: Finca El Vergel, brothers Elías & Shady Bayter

Origin

From Finca El Vergel, located in the renowned Colombian region of Tolima, comes a cutting-edge coffee that carries the visionary signature of the Bayter brothers. The farm, set in the fertile area of Fresno at 1,450 meters above sea level, benefits from an ideal microclimate that favors the optimal development of coffee cherries.

Variety

Bourbon Sidra is a Coffea Arabica variety born in Ecuador and today cultivated in Colombia in areas dedicated to specialty coffee. It is a natural hybrid between Bourbon and Ethiopian or Typica varieties, appreciated for its sweetness, bright acidity, and intense fruity and floral profiles reminiscent of strawberry, citrus, pineapple, and bubblegum.

“Sidra” means “cedar” in Spanish, a nod to its fresh and citric aroma. This variety combines elegance in the cup with higher productivity compared to varieties like Gesha, making it ideal for high-quality microlots and for those seeking sensory complexity in specialty coffee.

Fermentation process

This coffee undergoes an innovative anaerobic process called “Mosto Anaerobic”, lasting 72 hours. During fermentation, the cherries are placed in sealed tanks and immersed in a liquid (the “mosto”) obtained from the previous fermentation of a Java variety. This must, rich in natural microorganisms, allows the beans to absorb unique and complex aromas, enhancing sweetness and depth in the sensory profile.

The process is followed by careful two-phase drying: first controlled drying in silos to preserve quality, then a slow sun-drying stage lasting up to 18 days. The final result is an elegant cup, rich in distinctive aromatic nuances, an authentic expression of Colombian terroir and technical expertise.

The cup

In the cup, this coffee reveals a tropical and seductively sweet character: vibrant notes of strawberry and bananaelegantly intertwine with red apple, jasmine, and pineapple. These are enriched by a delicate background of vanilla and a surprising bubblegum finish, giving the coffee a unique and unmistakable identity.

This coffee is designed for connoisseurs seeking an exclusive sensory experience, perfectly combining the richness of Colombian terroir with the technical excellence of its producers.

Every cup represents a true aromatic journey, an authentic expression of the passion, creativity, and constant innovation that define the Bayter family and their farm.