Process: Anaerobic Washed
Region: Loja, Ecuador
Variety: Sidra
Weight: 150 grams 
Brew Notes: Best as Soup
 
Both the natural and washed sidras from Vinka were some of our favorite coffees from the region last year. This year we were able to secure the washed coffee again, and it's a beauty. This lovely offering features fun flavors of cherry cola, papaya, and floral vanilla. 
 
Owners Carlos and Maria Fernanda produced this sidra, and it was milled expertly by Fabricio Coronel of Hacienda La Florida (2023 Ecuador Cup of Excellence #4 winner). This is Vinka's second harvest of their sidra crop. When Carlos and Maria are not directly working on the farm, they are university professors and passionate coffee lovers who teach and do research in areas like biodiversity, deforestation, conservation, and environmental quality.
 
This lot fermented anaerobically using yeast strains isolated from the farm itself. After subsequent washing, the coffee dried in three stages — 10 days of partial drying, 10 days of enzymatic rest, and 10 final days of drying.