About This Bean

Ecuador Vinka holds a special place in heart! When I first tasted their Natural Anaerobic Sidra from Prodical Roasters, it instantly became my favourite coffee of all time. I reached out to Maria and Carlos — the producers behind it — and simply said, please, can I have some? View the whole <a href="http://centralcoastcoffee.com.au/collections/ecuador-vinka-farm-series">Vinka Farm Collection & story here.</a> Vinka 2025 harvest is on route! The 2025 harvest in Ecuador proved to be one of the most challenging yet rewarding seasons to date. The year brought extreme weather conditions at both ends of the spectrum — an unusually long dry season lasting 148 days without rain, followed by an intensely humid wet season with around six weeks of 93% humidity. These harsh shifts created the perfect environment for pests and diseases, with insects thriving in the dry months and fungi emerging during the rains, ultimately leading to the loss of about 500 coffee plants and a 13% drop in overall production. Despite these setbacks, the team’s dedication and careful farm management paid off. The resulting coffees are exceptional — cleaner, more expressive, and remarkably vibrant compared to the previous year. While production costs have risen under the new Ecuadorian government, causing prices to increase slightly, the quality of this year’s harvest more than justifies it, showcasing the resilience and skill of the producers behind these remarkable beans. <h3>2025 Anaerobic Natural 48h N-2025-003</h3> Flavor Profile: Sweet, fruity, citrus fruits, blueberry, blackberry jam, floral, lavender, intense flavor Mouthfeel: See Graphic How is it processed? After manual selection and rinsing, the cherries are placed in a closed container for solid-phase fermentation, driven by native yeasts and lactic acid bacteria. Fermentation stops at pH 4.1. This Sidra was processed using an anaerobic fermentation in sealed plastic bioreactors with airlock valves. Whole coffee cherries were loaded into the bioreactors at 95-100% capacity to minimize oxygen headspace, and the containers were immediately sealed. The anaerobic environment develops gradually as the natural microorganisms (primarily yeasts and lactic acid bacteria) consume residual oxygen and produce CO₂. The pH of this spontaneous fermentation was and after approximately 48 hours the cherries were removed and immediately transferred to drying beds. Following fermentation, the coffee was dried using our protocol for over 30 days on stacked raised beds. During this drying period, there was a 10-day enzymatic rest period to stabilize water activity, enhance cup complexity developing intense berry notes, concentrated sweetness, and a complex profile characteristic of anaerobically fermented natural coffees. How do Anaerobic and Oxidation compare? Oxidation is more balanced between acidity and sweetness, while anaerobic highlights acidity, a brilliant acidity! The key difference between the Natural Anaerobic and Natural Oxidation processes lies in the fermentation environment. Anaerobic fermentation occurs in a CO2-rich environment outside the cherry, while oxidation fermentation takes place inside the cherry while they are exposed to oxygen. In this process, a natural and spontaneous fermentation takes place within the cherries, driven by native microorganisms. At the same time, an external sugar breakdown occurs in the presence of oxygen. We call this “natural oxidation” to avoid the incorrect use of the term aerobic fermentation. About Vinka Coffee 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. 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. At Vinka, we grow coffee where nature speaks in contrasts: at the foothills of Podocarpus National Park, where the montane forest intertwines with the inter-Andean dry scrub. At 1,640 meters above sea level, the humid morning fog and the dry afternoon breeze create a unique microclimate that imprints character into every bean. "Our commitment comes from the conviction that producing specialty coffee is also an act of respect for the land. We regenerate soils, care for water, and protect biodiversity, because we know that true quality comes from balance. The 2025 harvest is our invitation to share with you the best of the Sidra variety: lots designed with patience and precision to reveal distinct sensory profiles, each with its own story. An experience that celebrates life, landscape, and passion for coffee." <h4>About Sidra Varietal from Vinka</h4> 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. 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. 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. 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. <h4>Coffee in Ecuador</h4> 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.

Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2025 Sidra Natural Anaerobic 48h

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