Ecuador - Vinka

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.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 50g out in about 22–25 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 95°C and a medium grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 0:45 – Pour 50g of water in a circular motion.
• 1:10 – Pour 50g of water in a circular motion.
• 1:35 – Pour 50g of water in a circular motion.
• 1:50 – Pour 60g of water in a circular motion.

Total brew time should be around 2:30.

Enjoy the coffee!