Boo! Modern Coffee Co.
Ecuador - Vinka
Ecuador - Vinka
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We love exploring the diversity that specialty coffee can offer, which is why we're super proud to showcase our first coffee from Ecuador: a gorgeous Natural Lactic Fermentation Sidra sourced directly from Vinka.
Nestled in the southern Ecuadorian Andes at 1660 meters above sea level, Vinka is a farm shaped by its breathtaking environment. Perched where the cloud forest meets dry montane shrubland, it benefits from a unique microclimate with constant shifts between wet and dry air, creating optimal conditions for coffee cultivation. Behind this project are MaFer and Carlos, scientists and university professors specializing in conservation and biodiversity. With a deep commitment to sustainability, they have transformed a former cattle ranch into a thriving coffee farm, restoring soil health and enhancing biodiversity to prove that specialty coffee can coexist with ecological stewardship.
For this exceptional lot, Vinka applies a Natural Lactic Fermentation process that enhances the coffee’s complexity. After meticulous selection and washing, whole cherries are submerged in a saline solution inside a sealed container, fostering an environment where indigenous lactic acid bacteria thrive while outcompeting yeasts. This fermentation continues until the coffee reaches a precise pH of 3.7, ensuring a vibrant, fruit-forward profile.
The result? A coffee as captivating as its origin. Expect loads of floral with elderflower and a candy-like violette, intertwined with juicy red grape and lychee. This Sidra is elegant, expressive, and a testament to how science, nature, and craftsmanship come together to create something truly special.
To make our coffees more accessible, at Boo! we decided to only produce omni roast. That means that all of our coffees are meant to be used both as espresso or filter coffee. Follow our recipes at the bottom to get the best result with each coffee!
Country & Region: Ecuador, Loja, Masanamaca,
Farm: Vinka
Producers: MaFer and Carlos
Processing: Natural lactic fermentation
Varietal: Sidra
Altitude: 1660m
Harvest: 2025
Sourced through: Direct trade
Transparency report :
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FOB : TBA
FOB (Free On Board) price represents the cost of coffee when it leaves the exporting country. It includes the price paid to the farmer, transportation within the country, and the exporter's margin.
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Roasted coffee cost : 38€/Kg
This is our total cost for this coffee after being roasted. This contains the price of electricity, weight loss and packaging.
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Transportation cost :
This is the cost of transportation of green coffee from the origin country to us. This information is only displayed when we purchase directly from the producers or through an exporter in the same producing country.
Recommanded recipe :
For espresso :
If possible on your machine, we always recommend setting a pre-infusion of 5-10 seconds at lower pressure then ramping up to 9 bar for the rest of the extraction.
Our recipe for this coffee would be: 18g in and 45g out in about 23-26 seconds.
Enjoy your espresso!
For filter
Our filter recipes are based on a classic V60 size 01 with CAFEC abaca filters.
Amount of coffee : 15g
Grind size : medium-fine
Water : 230g at 95°C
0:00 - Blooming - Pour 50g (gentle swirl when finished pouring)
0:45 - Circular pour to 100g
1:00 - Circular pour to 150g
1:20 - Circular pour to 200g
1:45 - Circular pour to 230g, followed by a gentle swirl.
Drawdown should be around 2:00-2:15
Enjoy your filter coffee!