Ecuador | Vinka Farm | Carlos & Maria Fernanda | 2024 Sidra Natural Oxidation
Product details
| Management number | 253653385 | Release Date | 2026/10/24 | List Price | CA$38.15 | Model Number | 253653385 | ||
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Taste one coffee, in multiple processing methods.
View the whole Vinka Farm Collection & story here.
This is our first directly sourced coffee — grown, processed, and shipped by Maria and Carlos from Vinka Farm in Loja, Ecuador.
We’ve secured four distinct lots of their Sidra varietal, each processed differently: Natural Anaerobic, Natural Oxidation, Honey, and Lactic Honey. Same cherries, different methods — and six unique cup profiles that show just how much processing changes flavour.
Other Information
Growing Temperatures: 12-24°C
About Vinka Coffee
Vinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.
Each micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.
About Sidra Varietal from Vinka
The Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.
Sidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.
Producers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.
With its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.
Coffee in Ecuador
Ecuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.
Natural Oxidation
Flavour Profile: Raspberry, blackberry syrup, cherry, lavender, caramel, with a refreshing mint finish.
Mouthfeel: Balanced with tartaric acidity, juicy body, and a harmonious sweetness-acidity profile.
Description: For those seeking balance, this process emphasises a rounded, refreshing sweetness paired with juicy complexity.
How is it processed? The cherries are spread in a thin layer on raised beds to dry in the sun for 2–3 days. During this period, they are frequently moved to prevent fungal contamination. In this method, fermentation is endogenous, occurring inside the cherry under the peel while external oxygen helps to break down sugars. After this initial stage, the cherries are dried on shaded, stacked beds until they reach a humidity level of 13%. Once dried, the cherries are stored until export.
How do Anaerobic and Oxidation compare?
Oxidation is more balanced between acidity and sweetness, while anaerobic highlights acidity, a brilliant acidity!
The key difference between the Natural Anaerobic and Natural Oxidation processes lies in the fermentation environment. Anaerobic fermentation occurs in a CO2-rich environment outside the cherry, while oxidation fermentation takes place inside the cherry while they are exposed to oxygen.
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