Sizes
| Size | Price | Per 100 g | Stock |
|---|---|---|---|
| 150g | $25 | $16.67 | In stock |
Released October 2026
From Big Sur Coffee
Country: Ecuador Region: Loja Area: Masanamaca Farm: VINKA Farm Producers: Maria Fernanda Tapia & Carlos Iñiguez Altitude: 1,640–1,660 m Variety: Sidra Harvest: July 2026 Lot: Yeast C Process: Yeast Washed Flavor notes: Sugar tangerine, Orange soda, Dried apricot, Blueberry About Beans: VINKA Farm was founded by Maria Fernanda Tapia and Carlos Iñiguez, two university researchers. Driven by their passion for coffee, they purchased this land to put their scientific research and experimental processing methods into practice, combining traditional cultivation with regenerative agricultural practices. During cupping sessions on our Ecuador origin trip in mid-August 2026, this Sidra stood out with its bright, sweet fruit character and light, delicate profile, earning a place on our offering list. At higher temperatures the cup opens with vivid notes of sugar tangerine and orange soda. The sweetness is intense—like concentrated dried apricot—while blueberry aromatics linger throughout. For this lot, local yeast was used as the starter culture during fermentation. After the cherries were depulped, the parchment coffee still coated with mucilage was submerged in a water medium inoculated with the yeast until the pH dropped to 3.8, ensuring complete breakdown of the mucilage. Once fermentation was complete, the coffee was thoroughly washed and dried on raised beds for approximately 20 days.
