Vinka Red Honey Sidra

Description

Carlos Iñiguez and his wife Maria Fernanda are producing some of the best sidra lots that we've tried out of Ecuador. After last year's Double Stage Fermentation Sidra, we have been eagerly awaiting their next harvest. Outside of his coffees, Carlos is a recognized scholar with Doctoral degrees from the University of Giessen in Germany, and is a Professor of Health and Natural Sciences at the UTPL (Ecuador). Carlos and Mafe purchased VINKA in 2021 in an effort to connect more with nature and their environment. Carlos’s expertise in the natural sciences has guided the systems they use to cultivate their crop and produce world renowned coffee.

This Sidra coffee was processed through a double stage fermentation designed to build complexity before drying. In the first stage, whole cherries underwent a solid-stage fermentation in sealed bioreactors, where the native microbiota of the fruit developed under controlled conditions. This stage was monitored until the pH reached 4.5, which occurred after approximately 12 hours. The cherries were then mechanically pulped, leaving a controlled portion of mucilage on the parchment.

In the second stage, the parchment coffee with its mucilage was fermented again in a sealed anaerobic environment until reaching pH 3.9. This stage allowed a further and more targeted transformation of sugars and organic acids, and the production of aromatic precursors. Both stages were concluded by pH, never by elapsed time, which ensures a reproducible endpoint and a complete batch record for the lot.

After the second stage, the coffee was washed, and the mucilage remaining on the parchment oxidized, giving the coffee its characteristic Red Honey color. The parchment coffee was then dried using their protocol for over 20 days on stacked raised beds under marquesina, with daily monitoring of moisture and water activity. This cup presents a unique sweetness akin to tart pomegranate syrup and ripe persimmon. Subtle white pepper notes play with sweet finger lime acidity. A smooth, creamy finish rounds out the cup.

Region Loja < Ecuador
Altitude 1640 MASL

Process Double-Stage fermentation; Honey
Varietal Sidra

Set Contents

75g VINKA Natural Evangelina

150g VINKA Red Honey Sidra

150g VINKA Washed Yeast Inoculated Sidra

Text from Regalia Coffee's listing.