Magnum Sidra is an vibrant and expressive, fruit-driven coffee with remarkable clarity. A light roast brings out the aromatic best of the Mosto Anaerobic process. Ripe banana, strawberry, and grape lead the flavour profile, followed by heady floral undertones from the Sidra. These combine with more exotic tropical fruit and red apple notes as the coffee cools. A juicy blood orange acidity enhances its complexity over a sweet and silky smooth finish.

This Sidra from Elias and Shady has a huge emount of character from the process as well. Mosto anaerobic fermentation is a method where coffee cherries ferment for 3 days in a sealed, oxygen-free environment with added mosto (a juice from previous fermentations – in this case a Java cultivar selection). This enhances complexity, intensifies fruity and floral notes, and creates a distinct, layered flavour profile.