Elias & Shady Bayter

For the first time on the Pista menu, here is an innovative coffee from the El Vergel farm, grown by the Bayter family in the Tolima region.

Magnum Sidra is a unique coffee, grown at 1,450 m above sea level in the Tolima region, in the heart of Fresno Village. Coming from the Bourbon Sidra variety, this coffee stands out for its complexity and richness, reflecting the know-how of Elias and Shady Bayter, who run the family farm with a passion for innovation and quality.

The Bayter family began their agricultural adventure in 1995 with growing avocados, before turning to coffee in 2006. In 2016, after guidance from coffee expert Miguel Jimenez, they began planting specialty coffee varieties, marking a turning point for the farm. In 2018, El Vergel introduced natural and innovative fermentation processes, including the famous Koji fermentation. Today, the Bayter family is at the forefront of coffee innovation in Colombia, with methods that make their coffees exceptional. It was with the help of our importer friends Forest Coffee that we were able to obtain this magnificent batch.

Magnum Sidra is distinguished by a 72-hour anaerobic fermentation in plastic vats, using leachate (or mosto) from the fermentation of Java coffees. These leached, rich in beneficial microorganisms, are used to enhance fermentation and add an extra dimension to coffee flavors. This process reduces fermentation time and accentuates the complexity of the aromas.

After fermentation, the coffee beans are dried in two stages. First, mechanical drying in a silo, controlled for 2 to 4 days, to avoid any over-fermentation. Then, the beans are exposed to the sun for 18 days, which allows their aromas to be concentrated and refined. Finally, the grains are stabilized for 30 days in GrainPro bags to ensure their optimal freshness and quality.