Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2025 Sidra Washed Yeast

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.

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 Vinka Farm Collection & story here.

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.

2025 Yeast Washed L-2025-002

Flavor Profile: Sweet, fruity, orange marmalade, blueberry, blackberry, floral, jasmine, anise, cinnamon
Mouthfeel: See Graphic

How is it processed? This Sidra underwent controlled anaerobic fermentation in inoculated tanks with selected yeast strains isolated from our farm's microbiome. The fermentation process achieved complete mucilage degradation, allowing precise extraction of aromatic precursors characteristic of the Sidra variety.
Following fermentation and washing, the coffee was dried for 20 days on stacked raised beds with a 10-day enzymatic rest period mid-process. This rest phase enables molecular stabilization and water activity equilibration, which becomes altered during the drying stages, resulting in enhanced cup complexity and longevity.
The stacked bed configuration provides optimal airflow control and even moisture reduction, preserving the volatile compounds developed during the fermentation phase.

This Sidra coffee underwent a controlled submerged fermentation process using our farm-native yeast as starter culture. After mechanical pulping, the parchment coffee with mucilage was immersed in an inoculated water medium within sealed bioreactors, creating microbial conditions that favor the development of the selected yeast strain.
The fermentation was monitored until reaching pH 3.8, ensuring complete mucilage degradation and optimal production of aromatic precursors.
After fermentation, we thoroughly washed the coffee to remove the residual mucilage and fermentation byproducts. Then, the parchment coffee was dried using our protocol for over 20 days on stacked raised beds. During this drying period, there was a 10-day enzymatic rest period to stabilize water activity, enhance cup complexity, and develop balanced acidity and long-lasting sweetness, all of which are characteristics of high-quality washed coffees.

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."

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.