Vinka Sidra ESPRESSO - Ecuador, anaerobic natural

Roasted just a touch darker than our filter coffees, this limited-run espresso roast makes fantastic straight shots and Americanos.

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. 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. This coffee is a heavier process than 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. 

Our friend Fabricio shared this message from the producers:

Vinka (@vinka.coffe) is a specialty coffee farm located in the southern Ecuadorian Andes, on the edge of the Podocarpus National Park. Our farm is located right in the middle of the confluence of the cloud forest and the seasonally dry forest, a unique landscape that shapes the quality of our coffee. We grow two Arabica varieties—Sidra and an Ethiopian landrace— under a canopy of native trees, on microbially enriched soil that we restored after years as an abandoned pasture.
The producers María Fernanda (@maifertapia) and Carlos (@cainiguezarmijos), we are university professors and passionate coffee lovers. We teach and do research in areas like biodiversity, deforestation, conservation and environmental quality. The idea to cultivate specialty coffee came up during a challenging time for our family in 2019, as a way to channel our energy into something fulfilling and enjoyable.
Vinka was founded with the vision of becoming a leader in the sustainable and scientifically-informed production of specialty coffee. We are committed to promoting environmental conservation and community development through innovative farm management practices and research. Additionally, we aim to inspire and support local small-scale producers, helping to elevate the quality of Ecuadorian coffee through training and mentorship.

Process: Anaerobic Natural

Region: Loja, Ecuador

Variety: Sidra

Roasted on September 30 — Ideal brewing window 3-4 weeks after this roast date!

Often available to ship the next business day if ordered alone or exclusively with other rested coffees.