COLOMBIA ROBUSTA NATURAL BULK INSTANT TIN ARCHIVED This naturally processed Sidra from

This naturally processed Sidra from La Molienda in Huila is the result of precise technique and deep generational knowledge

Though the farm was founded in 1945

the cherries ferment again for 72 hours with dehydrated watermelon and added glucose

Specific strains of Lactobacillus and Saccharomyces cerevisiae Bakers/Brew Yeast are first pre-cultivated

you become part of something special that’s always evolving

COLOMBIA ROBUSTA NATURAL BULK INSTANT TIN ARCHIVED This naturally processed Sidra fromA one of a kind Robusta, made just for us by Shady and Elias Bayter at El Vergel Estate. This custom lot goes through a hot and cold fermentation starting with 48 hours of warm fermentation to activate peak microbial activity, then 60 hours in cold storage to develop deep lactic complexity. Dried slowly for 18 days and stabilized for 22, it delivers a cup thats anything but expected: brandy, cherry, watermelon, and cacao nibs. This is Robusta,