by Central Coast Coffee: Boutique Roasted Coffee, Tools & ...
Origin
Ecuador
Process
Anaerobic
Variety
Sidra
Altitude
1640 masl
Roast Type
filter
<p data-start="62" data-end="224" class=""><strong data-start="62" data-end="94"><strong>This Washed Anaerobic placed 6th place at the Ecudor Taza Dorada in 2024!!</strong></strong></p> <p data-start="62" data-end="224" class=""><strong data-start="62" data-end="94">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-start="94" data-end="97">This is our first directly sourced coffee — grown, processed, and shipped by Maria and Carlos from Vinka Farm in Loja, Ecuador.</p> <p data-start="226" data-end="490" class="">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 data-start="226" data-end="490" class=""><strong><meta charset="utf-8">Other Information</strong></p> <p data-start="226" data-end="490" class=""><strong>Growing Temperatures</strong>: 12-24°C<br><strong></strong></p> <p data-start="226" data-end="490" class=""><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>Washed Anaerobic</strong></h3> <p><strong>Main Tasting Notes: </strong>Papaya, Rasperry, Citris<strong><br>Flavor Profile & Mouthfeel:</strong> Showcases clean and crisp acidity with floral notes and a delicate, refined sweetness." "This washed sidra has some impressively crisp acidity, with flavors ranging from citrus to raspberry to papaya. This coffee is special, and a little pricy</p> <p><strong>How is it processed?</strong> After de-pulping, the parchment coffee, still covered by a thin layer of mucilage, is placed in a closed container for solid-phase fermentation driven by indigenous yeasts and lactic acid bacteria. The process continues until a pH of 3.8 is reached.</p> <p> </p>
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