This naturally processed sidra from vinka is like biting into a sweet cherry pastry this is is an incredible red fruit expression of the dynamic sidra profile. The presentation of acidity and sweetness is mouthwatering and the finish is very clean. This coffee is also expressively roasted by sorellina and we find a sweet and yogurty finish with dynamic red fruits underneath. We suggest you try to push this coffee hard in extraction and see how hard you can make the red fruit pop this coffee should open up around 4-6 weeks off roast from sorellina: vinka is a specialty coffee farm placed in the southern ecuadorian andes, where the cloud forest meets the dry montane shrubland. This unique confluence of ecosystems creates a microclimate with dynamic shifts between wet and dry air throughout the day, providing an ideal environment for cultivating our sidra varietal. As scientists and university researchers specializing in conservation, ecology, biodiversity, and environmental quality, we maría fernanda and carlos have dedicated ourselves to transforming a former cattle ranch into a thriving haven for specialty coffee. Through soil restoration and biodiversity enhancement, weve improved soil functionality, ensuring coffee quality while demonstrating how sustainable management and conservation practices can support an eco-friendly monoculture of coffee plants. After three years of hard work, we proudly present our first harvest, producing both natural and washed coffees. Natura...
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