Vinka Washed Sidra

Carlos Iñiguez and his wife Maria Fernanda are producing some of the best sidra 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 Sidra coffee underwent a controlled submerged fermentation process using Vinka’s  farm-native yeast as starter culture. After mechanical pulping, the parchment coffee with mucilage was immersed in an inoculated water medium within sealed bioreactors, creating microbial conditions that favor the development of the selected yeast strain. The fermentation was monitored until reaching pH 3.8, ensuring complete mucilage degradation and optimal production of aromatic precursors.

After fermentation, the coffee was thoroughly washed to remove residual mucilage and fermentation byproducts. Then, the parchment coffee was dried using VINKA’s protocol for over 20 days on stacked raised beds. During this drying period, there was a 10-day enzymatic rest period to stabilize water activity, enhance cup complexity, and develop balanced acidity and long-lasting sweetness. The cup bursts with the crisp juiciness of honeycrisp apple and red berries. The finish is tart and playful like a peach gummy candy.