Vinka Sidra - Ecuador, anaerobic natural

Owners Carlos and Maria Fernanda produced this fabulous coffee, which bowled us over with the intensity of ripe raspberry, citrus, and tropical fruits, and huge, juicy, well-structured acid. We pre-released it for our Monthly Subscribers and now we have the pleasure of bringing it to our full menu!

With mentorship from Fabricio Coronel of Hacienda La Florida (Ecuador Cup of Excellence #4 winner), the farm called Vinka has had its first harvest of their new sidra crop. When Carlos and Maria are not directly working on the farm, they are university professors and passionate coffee lovers who teach and do research in areas like biodiversity, deforestation, conservation and environmental quality.

This lot fermented anaerobically for 72 hours before drying on raised beds. This coffee is a heavier process that Prodigal usually offers, but the quality of the fruit flavor is undeniable and remarkably well integrated. We hope you love it as much as we do. 

Process: Anaerobic Natural

Region: Loja, Ecuador

Variety: Sidra

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