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 Natural Oxidation N-2025-001</h3> Flavor Profile: Vanilla, cherry, blackberry, chocolate, blackberry pie, red fruit jam, floral Mouthfeel: See Graphic How is it processed? The cherries are spread in a thin layer on raised beds to dry in the sun for 2–3 days. During this period, they are frequently moved to prevent fungal contamination. In this method, fermentation is endogenous, occurring inside the cherry under the peel while external oxygen helps to break down sugars. After this initial stage, the cherries are dried on shaded, stacked beds until they reach a humidity level of 13%. Once dried, the cherries are stored until export. This Sidra underwent open-environment fermentation using the Natural Oxidation (NOx) protocol, a semi-dry processing method inspired by traditional regional practices but with enhanced quality control measures. After harvest and rigorous selection of cherries, the coffee was immediately transferred to raised drying beds and dried over 15-25 days using our elevated beds with shade protocol. The beds are positioned in a natural wind tunnel location, ensuring constant airflow that promotes even dehydration while shade netting maintains surface temperatures below 35°C to prevent thermal degradation of flavor compounds. This process combines the benefits of controlled oxidation during fermentation with rapid, even drying that preserves the coffee's natural sweetness and develops a heavy body characteristic of natural processes. The resulting cup profile emphasizes ripe fruit notes, molasses sweetness, and a complex finish. 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 Oxidation

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