Vinka Sidra Anaerobic Natural

Origin

Tasting notes

Character

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

*Roasted onRoast 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. February 18th* Mafer and Carlos continue to hit it out of the park! This time, with a very clean natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Sidra. The natural anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. was controlled with the care and precision used in the wine world. Maria Fernanda “Mafer” Tapia and her husband Carlos are microbiologists turned coffee farmers. They have been producing coffee for five years, and this is their second harvest. Alright, before I get geeky, let me just say this is a great natural processed coffee. Why? Now you gotta read. The cherries were placed in a controlled anaerobic environment in sealed tanks, where a spontaneous fermentation took place for 48 hours. The fermentation process reached a pH of 4.1 and then Mafer and Carlos stopped it and dried the coffee for 30 days on raised beds. Halfway through the drying, they gave the coffee a 10-day enzymatic rest period. This rest phase enables molecular stabilization and water activity equilibration, which becomes altered during the drying process, resulting in enhanced cup complexity and longevity. The stacked raised bed configuration provides optimal airflow control and even moisture reduction, preserving the volatile compounds developed during the fermentation phase. This omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it.