Ecuador Taza Dorada #6 Vinka Sidra - Anaerobic Washed

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Roasted to order and shipped within 24 hours — at its peak 2 to 3 weeks after the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ecuadorian sidra with raspberry, mandarin and florals Ecuador Vinka Sidra is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from Loja, grown by producers Carlos and Maria Fernanda on their Vinka farm. Anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. followed by a clean wash gives a crisp, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. filter cup of raspberry, mandarin and soft florals. Made for pour-over drinkers who love bright, tropical coffees. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Raspberry · Mandarin · Floral Clean and tea-like, with juicy citrus acidity, a hint of tropical papaya and a delicate floral finish. Coffee Details Origin Ecuador Region Loja Farm Vinka Producers Carlos and Maria Fernanda VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Sidra Processing Anaerobic Washed (72-hour anaerobic fermentation, washed, greenhouse-dried on raised beds) Roast Level Light Tasting Notes Raspberry, Mandarin, Floral About This Coffee This lot placed 6th at Ecuador's Taza Dorada competition — a national showcase for the country's finest coffees — and it earns the spot. Grown on the Vinka farm in Loja, it comes from the farm's very first harvest of its new sidra crop, a variety prized for its elegance and floral aromatics. Carlos and Maria Fernanda are university professors as well as coffee growers, researching biodiversity, conservation and environmental quality when they are not on the farm. They produced this sidra with mentorship from Fabricio Coronel of Hacienda La Florida, an Ecuador Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. winner, and it shows in the precision of the cup. The cherries fermented anaerobically for 72 hours before being washed and dried slowly on raised beds inside a greenhouse — a careful process that builds the coffee's clean, layered fruit. We roast it light in Kuala Lumpur to keep every note of raspberry, mandarin and florals intact. How to Brew Ecuador Vinka Sidra Method Filter / Pour-over Brewing ratio 1 : 17 Ground coffee 16g Total water 250ml Water temperature 93°C Brew time 3 minutes Grind medium-fine for fi