Central Coast Coffee Ecuador Vinka Farm Sidra Lactic Honey coffee beans 320g bag

Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2024 Sidra Lactic Honey

$103.00 AUD

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Size 320g $32.19/100g 160g

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Size	Upcoming Roast
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160g

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1/80 Somersby Falls Road, Somersby NSW

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Why buy from Central Coast Coffee?

Dependable Family owned and run since 2012, roasting weekly in Somersby NSW, with years of 5 star reviews.
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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee — and this one happens to play nicely with milk too. Expect a softer balanced cup where the sweetness carries through without turning sharp.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Sidra

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Sidra is a newer high-end varietal, believed to be a hybrid of Bourbon and Typica, developed in Ecuador. It combines floral and fruity cup characteristics with a creamy mouthfeel and long finish. It’s gaining popularity among experimental farms and barista competitions for its distinctive profile.

Processing Method: Lactic Honey

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The Lactic Honey process is a hybrid method that blends elements of honey processing with controlled lactic acid fermentation. After harvesting, ripe cherries are pulped to remove the skin, but much of the sticky mucilage is left on the beans—typical of honey processing. Instead of drying immediately, the mucilage-covered beans are placed in sealed or semi-sealed tanks where oxygen is limited, creating an environment that encourages lactic acid bacteria to thrive. These bacteria convert sugars into lactic acid, resulting in a smooth, creamy texture and heightened sweetness. After fermentation, the beans are dried slowly with the mucilage still intact, deepening the complexity of the cup. The result is a coffee that’s silky, sweet, and clean, often with yogurt-like acidity, stone fruit notes, and a round, balanced body.

Producer: Maria Fernanda and Carlos

Farm: Vinka Farm

Region / Area: Loja

Altitude: 1120–1160 MASL

Harvest Period: June – October 2024

Sourcing Partner: Direct From Farm

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level: Nordic Ultra-light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16.5% is Medium for rounded body and caramel; 16.5–18.5% is Dark for rich, chocolatey intensity; 18.5%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss: 8.4%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.

External Agtron: 66

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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Enhanced sweetness with vibrant acidity, tropical fruit notes, and a delicate caramel finish (2024 Harvest)

Cupping Score: 85.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

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Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2024 Sidra Lactic Honey - When is peak flavour?

Nordic Ultra-light Roast - Roasted on Roest L100 Ultra

Product description

Taste one coffee, in multiple processing methods.
View the whole Vinka Farm Collection & story here.
This is our first directly sourced coffee — grown, processed, and shipped by Maria and Carlos from Vinka Farm in Loja, Ecuador.

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.

Other Information

Growing Temperatures: 12-24°C

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 flavour profiles.

About Sidra Varietal from Vinka

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 emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.

With its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.

Coffee in Ecuador

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.

Choose Your Process

Each process unlocks distinct flavour experiences, ensuring there’s a perfect cup for every coffee enthusiast:

Lactic Honey

Flavour Profile: Enhanced sweetness with vibrant acidity, tropical fruit notes, and a delicate caramel finish.
Mouthfeel: Creamy and rich, with a soft yet vibrant acidity.
Description: This innovative take on the Honey process uses lactic fermentation to amplify sweetness and acidity, resulting in a complex and indulgent cup.

How is it processed? Before harvesting, we prepare an inoculum of lactic acid bacteria endemic to our farm. (Plant-based inoculum produced from the same coffee cherries fermented during the natural process.) The cherries are then submerged in a saline solution to encourage the growth of lactic acid bacteria. Fermentation occurs in a liquid phase and continues until the pH reaches approximately 3.7. After this step, the process follows the same steps as the Honey process, with the cherries pulped and dried until they reach 11% humidity.