Vinka Natural Evangelina

Carlos Iñiguez and his wife Maria Fernanda are producing some of the best lots that we've tried out of Ecuador. After last year's Double Stage Fermentation Sidra, we have been eagerly awaiting their next harvest. Outside of his coffees, Carlos is 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). Carlos and Mafe purchased VINKA in 2021 in an effort to connect more with nature and their environment. Carlos’s expertise in the natural sciences has guided the systems they use to cultivate their crop and produce world renowned coffee.

This coffee underwent a solid-state cold fermentation, a process in which whole cherries are fermented without added water in a sealed anaerobic environment at low temperature. By keeping the fruit intact and the temperature controlled, microbial activity develops more slowly, favoring a gradual transformation of sugars and organic acids and the preservation of aromatic compounds inside the cherry.

The fermentation was held at a controlled temperature of 15 °C and monitored until reaching pH 4.5, which occurred between 48 and 72 hours. As in all VINKA lots, the endpoint was defined by pH, never by elapsed time, and the batch was recorded in full for traceability.

After fermentation, the whole cherries were taken directly to drying, without pulping or washing. The coffee was dried for four weeks on raised beds under marquesina, with daily monitoring of moisture and water activity. 

This slow and controlled drying stabilized water activity and supported a cup with layered fruit character, balanced acidity, and long-lasting sweetness. Due to the limited lot size, this coffee is only available for purchase in 75g bags.