Magnum Sidra

About This Coffee

This Borbon Sidra variety is sourced from Elias and Shady Bayter in Colombia's Tolima region at 1450 meters altitude. The coffee undergoes a natural mosto anaerobic processing method with 72-hour anaerobic fermentation using rich microbial populations from coffee fermentation by-products, followed by mechanical drying in a silo for 2 to 4 days under controlled temperatures. This coffee earned a Silver medal at Golden Beans 2024 in the Filter category and a Bronze in Espresso. The flavor profile features watermelon, sweet strawberry, rose, and tamarind.

Origin

Tolima (Colombia)

Flavor Notes

Strawberry, Rose

Roast Level

—

Processing

Natural Mosto Anaerobic

Typology

Arabica

Borbon Sidra

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River Phin Coffee

Founded by Vy Nguyen, River Phin Coffee draws on a family legacy that stretches back to her grandfather, a revered tea producer and master craftsperson in Hanoi. Vy is a certified Q Grader trained by Willem Boot and a judge at the 2024 U.S. Roasters Championship, bringing a level of technical rigor that underpins every aspect of the operation. She hand sources beans from small farmers in Asia through direct farm visits, with a particular focus on traceability and sustainability at origin. Each lot is scored and calibrated by three certified Q Graders before release, and all coffee is roasted in small artisanal batches. River Phin also collaborated with craftspeople in Vietnam to develop a multi method brewer made from premium steel, bridging Vietnamese coffee tradition with modern specialty practice. The roastery earned Silver Medal honors at the Golden Bean Roasters Competition.

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