VINKA, Sidra Starman

Sweetness and texture reminiscing of mango juice, floral and tangerine aromatics, fruit forward yet a balanced, clean cup.

This unique protocol consists on two main stages:

First, coffee cherries were harvested at optimal ripeness and dried on raised beds for 72 hours in an oxidative environment.

Cherries were then depulped and fermented in parchment in a dark room at 15 °C using a fermzilla as bioreactor. At this stage, the coffee was also inoculated with a commercial yeast from the beer industry and mosto.

The fermentation process was meticulously controlled until the target PH was reached, and then stopped via thermal shock using cold water.

The coffee finished drying in parchment

About VINKA

VINKA are truly one of our favorite producers to work with. 

Maria Fernanda and Carlos are researchers and university professors that set themselves on a mission to transform a former cattle ranch into a prosperous refugee for specialty coffee by improving the soil usability, ensuring coffee quality and showcasing how good management and sustainability can support an ecological coffee monoculture.

VINKA is located at 1660 m.a.s.l. in the south Ecuadorian Andes where a unique confluence of ecosystems creates a dynamic microclimate ideal for growing the Sidra varietal.