Magnum Sidra

This coffee is fermented anaerobically with the addition of mosto (the lixiviates of another fermentation of coffee) of coffee, which adds a total new mass of microorganisms to the fermentation. It has 96 hours of fermentation in plastic tanks, followed by a 2-step drying process, starting mechanically in a silo to avoid over-fermentation, followed by solar drying for around 18 days, and finished with stabilization of 30 days in hermetic bags before milling.