Vinka Sidra Natural

Description

Mafer and Carlos continue to hit it out of the park! This time, with a very clean natural process Sidra. The natural anaerobic fermentation 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 next bit is pretty intense, so if you want to skip it, that’s fine, you just need to know this is one of the best and most transparent naturals we tasted in Ecuador this year. This Sidra underwent open-environment fermentation using natural oxidation, a semi-dry processing method inspired by traditional practices but modified by Carlos and Mafer to add quality control measures. The coffee cherries were picked and rigorously sorted to achieve a perfectly and evenly ripe final selection of cherries. The coffee was immediately transferred to raised drying beds and dried over 15-25 days on shaded raised beds. The beds are positioned in a natural wind tunnel location, ensuring constant airflow that promotes even dehydration while shade netting maintains surface temperatures below 35°C to prevent thermal degradation of flavor compounds and protect the integrity of the living embryo. All this attention to detail by Carlos and Mafer means one thing: your coffee will taste better!  This omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it. Country: Ecuador Variety: Sidra Processing: Traditional Natural Producers: Maria Fernanda Tapia & Carlos Iñiguez Harvest: August 2025 Region: Loja Elevation: 1660m Lot Size: 30 kilos Drying: Shaded raised beds and dehydration Storage: Green coffee frozen to preserve freshness