Vinka DSF
Carlos Iñiguez exploded into the scene as a top-producer of Sidra coffees in Ecuador. Outside of his coffees, he's a recognized scholar with Doctoral degrees from the University of Giessen in Germany, and is a Professor of Health and Natural Sciences at the UTPL (Ecuador).
The DSF "Double Stage Fermentation" is a two-stage fermentation: first in cherry to bolster sugars and aromas, then after pulping, a yeast-inoculation in mucilage and selected yeasts.
Clean and incredibly silky; this coffee has a memorable grapey and licorice aftertaste you'll remember for years.
Altitude 1660 MASL
Varietal Sidra
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Sorting Level
3-5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Sidra
Originally native to Ecuador: Sidra is a cross-breed of Bourbon/Typica and a Nestle hybrid.