Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2024 Sidra Natural Oxidation

$57.00 AUD

Sale Coming Soon

Low stock: 6 left

Roast Date Upcoming Roast PLACEHOLDER

Size 160g 320g

❌ Pickup unavailable for collection today. It will be ready after it has been roasted.

View full details

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. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

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

?

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: Natural Oxidation

?

The Natural Oxidation process is a variation of traditional natural (dry) processing, with an emphasis on extended exposure to oxygen during fermentation and drying. After harvesting, ripe coffee cherries are left to ferment in open-air conditions—often in shallow layers or open containers—where they undergo slow, aerobic (oxygen-rich) fermentation before being dried whole on raised beds or patios. This method allows wild yeasts and bacteria to interact more freely with the fruit, often resulting in deeper fermentation and more pronounced flavours. Coffees processed with natural oxidation tend to have a wilder, funkier character, showcasing ripe tropical fruits, winey or boozy notes, and a heavier body. The process is less controlled than anaerobic methods, but when done well, it produces expressive, adventurous coffees with bold personality.

Producer: Maria Fernanda and Carlos

Farm: Vinka

Region / Area: Loja, Ecuador

Altitude: 1120–1160 MASL

Harvest Period: June – October 2024

Sourcing Partner: Direct From Farm

Roast Details

Roast Style Filter

?

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.

Roasted On: Roest L100 Ultra

?

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: Raspberry, blackberry syrup, cherry, lavender, caramel, with a refreshing mint finish.

Cupping Score: 87.0

?

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 To Go With Milk?: No

?

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

Import into Beanconqueror

Taste one coffee, in multile 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 flavor 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 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.

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.

Natural Oxidation

Flavor Profile: Raspberry, blackberry syrup, cherry, lavender, caramel, with a refreshing mint finish.
Mouthfeel: Balanced with tartaric acidity, juicy body, and a harmonious sweetness-acidity profile.
Description: For those seeking balance, this process emphasizes a rounded, refreshing sweetness paired with juicy complexity.

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.

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.

SKU: vinka_natox_160g
Package Weight: 220g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

Item added to your cart

Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2024 Sidra Natural Oxidation