Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2024 Sidra Honey
by Central Coast Coffee: Boutique Roasted Coffee, Tools & ...
Single Origin
Quick Facts
Origin
Ecuador
Process
Honey
Variety
Sidra
Roast Type
filter
Tasting Notes
floral
by Central Coast Coffee: Boutique Roasted Coffee, Tools & ...
Origin
Ecuador
Process
Honey
Variety
Sidra
Roast Type
filter
<p class="" data-end="224" data-start="62"><strong data-end="94" data-start="62">Taste one coffee, in multile processing methods.<br></strong>View the whole <a href="http://centralcoastcoffee.com.au/collections/ecuador-vinka-farm-series">Vinka Farm Collection & story here.</a><br data-end="97" data-start="94">This is our first directly sourced coffee — grown, processed, and shipped by Maria and Carlos from Vinka Farm in Loja, Ecuador.</p> <p class="" data-end="490" data-start="226">We’ve secured four distinct lots of their Sidra varietal, each processed differently: Natural Anaerobic, Natural Oxidation, Honey, and Lactic Honey. Same cherries, different methods — and six unique cup profiles that show just how much processing changes flavour.</p> <p class="" data-end="490" data-start="226"><strong><meta charset="utf-8">Other Information</strong></p> <p class="" data-end="490" data-start="226"><strong>Growing Temperatures</strong>: 12-24°C<br><strong></strong></p> <p class="" data-end="490" data-start="226"><strong>About Vinka Coffee</strong></p> <p>Vinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.</p> <p>Each micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavor profiles.</p> <h4><strong>About Sidra Varietal from Vinka</strong></h4> <p>The Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.</p> <p>Sidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.</p> <p>Producers and experts in Ecuador emphasize its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behavior in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavor expressions.</p> <p>With its growing acclaim, Sidra is poised to become a flagship coffee variety, rivaling the reputation of Geisha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.</p> <h4><strong>Coffee in Ecuador</strong></h4> <p>Ecuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.</p> <h4><strong>Choose Your Process</strong></h4> <p>Each process unlocks distinct flavour experiences, ensuring there’s a perfect cup for every coffee enthusiast:</p> <h3><strong>Honey</strong></h3> <p><strong>Flavor Profile</strong>: Light, sweet, and easy-drinking with soft acidity.<br><strong>Mouthfeel</strong>: Smooth and approachable with a gentle sweetness.<br><strong>Description</strong>: This process brings out the natural sweetness of the Sidra variety. Ideal for those who love mellow, easy-drinking coffee that’s simple yet satisfying.</p> <p><strong>How is it processed?</strong> <span>In this process, the cherries undergo fermentation similar to the Natural process. However, after fermentation is complete, the cherries are pulped, leaving some mucilage around the parchment. The pulped cherries are then dried on shaded, stacked beds until they reach a humidity level of 11%. The parchment beans are stored until ready for export.</span><strong></strong></p>
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