Ecuador | Vinka Farm | Carlos & Maria Fernanda | Sidra - Various Processes

$62.00 AUD

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Roast Date Upcoming Roast

Process Natural Anaerobic Washed Anaerobic Natural Oxidation Honey Lactic Honey Lactic Washed

Size 160g 320g

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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: Honey, Natural Anaerobic, Natural Oxidation, Lactic Honey

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The honey process is a method where coffee cherries are pulped to remove the outer skin, but some of the sticky fruit mucilage is deliberately left on the beans during drying. Depending on how much mucilage is retained, producers may refer to the lot as white, yellow, red, or black honey—each affecting sweetness, acidity, and body. This process offers a flavor profile between washed and natural coffees, combining clean acidity with rounded sweetness and syrupy texture. It requires careful drying control to avoid over-fermentation or mold, making it both labor-intensive and rewarding.

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

Coffee Storage Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

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 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% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss 11.5%

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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

Internal Agtron: 107

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This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

External Agtron: 67

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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 color, 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.

Agtron Spread: 40

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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Plus

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The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench. What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.

Taste Profile

Tasting Notes: Read description for each variety below

Cupping Score: 88.0

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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 To Go 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

Import into Beanconqueror

Import into xBloom (15g)

Import into xBloom (18g)

Taste one coffee, six ways.
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 four 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.

Choose Your Process

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

1. Natural Anaerobic (SCA 89+)

Main Tasting Notes: Raspberry Mandarin Floral
Flavor Profile: Jasmine, ripe peach, mango, clove, fruit liqueur, bright citrus acidity, very clean, silky body, floral grapefruit, and a honey caramel finish.
Mouthfeel: Bright and vibrant, with pronounced citrus acidity and a silky body.
Description: This coffee shines with brilliant acidity and complex fruity and floral notes. A favorite for those who enjoy vibrant and clean cups with a bright finish.

How is it processed? The cherries are placed in a hermetic PVC tank to ferment in a CO2-rich, oxygen-free (anaerobic) environment. This occurs in the solid phase, meaning the cherries remain intact. During this process, the fermentation is exogenous, as sugar breakdown happens outside the cherry peel. Fermentation continues until the pH reaches approximately 3.9. Afterward, the cherries are dried on shaded, stacked beds until they reach a humidity level of 13%. Once dried, the cherries are stored until they are ready for export.

2. Natural Oxidation (SCA 87+)

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.

3. Honey (SCA 85+)

Flavor Profile: Light, sweet, and easy-drinking with soft acidity.
Mouthfeel: Smooth and approachable with a gentle sweetness.
Description: This process brings out the natural sweetness of the Sidra variety. Ideal for those who love mellow, easy-drinking coffee that’s simple yet satisfying.

How is it processed? In this process, the cherries undergo fermentation similar to the Natural process. However, after fermentation is complete, the cherries are pulped, leaving some mucilage around the parchment. The pulped cherries are then dried on shaded, stacked beds until they reach a humidity level of 11%. The parchment beans are stored until ready for export.

4. Lactic Honey (SCA 85+)

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.

5. Washed Anaerobic (SCA 89+)

Main Tasting Notes: Papaya, Rasperry, Citris
Flavor Profile & Mouthfeel: Showcases clean and crisp acidity with floral notes and a delicate, refined sweetness." "This washed sidra has some impressively crisp acidity, with flavors ranging from citrus to raspberry to papaya. This coffee is special, and a little pricy

How is it processed? After de-pulping, the parchment coffee, still covered by a thin layer of mucilage, is placed in a closed container for solid-phase fermentation driven by indigenous yeasts and lactic acid bacteria. The process continues until a pH of 3.8 is reached.

This Washed Anaerobic placed 6th place at the Ecudor Taza Dorada in 2024!!

6. Lactic Washed (SCA 85+)

Flavour Profile & Mouthfeel: Highlights smooth, creamy body with subtle citrus notes and a balanced, lingering sweetness.

How is it processed? After de-pulping, the parchment coffee, still covered by a thin layer of mucilage, is placed in a closed container and submerged in a medium inoculated with selected lactic acid bacteria. The fermentation proceeds until a pH of 3.5 is reached and the mucilage is completely degraded.

SKU: vinka_nat_160g
Package Weight: 200g

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.

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Ecuador | Vinka Farm | Carlos & Maria Fernanda | Sidra - Various Processes