Shady & Elias Bayter - Sidra

Competition-Proven Excellence

We proudly served this coffee at the 2025 Canadian National Brewers Cup – Josh and Kobe brought this coffee to one of the best coffee on the national stage in Montreal, securing 2nd and 4th place respectively.

Producer Story

The Bayter Family began their journey at El Vergel Estate in 1995, originally growing avocados. When the avocado market crashed in 2006, they pivoted to coffee, starting with Catimore and Caturra. By 2016, under the mentorship of coffee expert Miguel Jimenez, they introduced high-end specialty varieties and in 2018, they began experimenting with cutting-edge fermentation techniques.

Today, Shady and Elias Bayter, alongside Martha Montenegro, are at the forefront of Colombia’s specialty coffee movement, pioneering innovative processes like Koji fermentation and mosto (lixiviate) fermentation to push boundaries in flavour, consistency, and complexity.

Java Mosto Fermentation Process

This coffee underwent a 72-hour anaerobic fermentation in sealed plastic tanks, enriched with lixiviates from a Java fermentation. The mosto adds a unique microbial complexity, enhancing the depth and liveliness of the final cup.

After fermentation, the coffee is dried using a two-phase method:
• Mechanical drying for 2–4 days in temperature-controlled silos
• Sun-drying for 18 days for clarity and texture
• Stabilization in GrainPro bags for 30 days prior to milling

What is Mosto?

Mosto (or lixiviates) are natural by-products of coffee cherry fermentation. Rich in beneficial yeasts and bacteria, this liquid helps accelerate and intensify fermentation, unlocking new layers of flavour.

How it’s made:
During fermentation, coffee cherries dehydrate and release a flavorful liquid. This is collected, cooled, and later reintroduced—often with sugar and water—to fuel the fermentation of future batches.