Vinka Sidra Lactic Natural

Origin

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Comforting
  20

*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.: July 28th* This is a funkyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. one you won’t want to miss. It’s a Sidra that’s gone through meticulous fermentation. 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 damn good anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. coffee. Why? Now you gotta read. The coffee cherries were carefully harvested at their peak ripeness and hand-selected to ensure uniformity and quality. Next, a saline solution was prepared, and the cherries were submerged in an airtight container. This saline medium created a controlled anaerobic environment that encouraged the development of native lactic acid bacteria from their terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., while limiting the growth of yeasts and other unwanted microorganisms. The fermentation process was closely monitored and maintained until it reached a pH of 3.7, at which point it was stopped by thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. with cold spring water. The coffee was then dried for five days in a raised bed, and the rest of the drying in a dark room. This kind of immaculate processing is what separates Mafer and Carlos from most coffee producers.