Sidra Washed Anaerobic

This Washed Anaerobic placed 6th at the Ecuador Taza Dorada in 2024!!

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.

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.

Choose Your Process

Each process unlocks distinct flavour experiences, ensuring there’s a perfect cup for every coffee enthusiast:

Washed Anaerobic

Main Tasting Notes: Papaya, Raspberry, Citrus

Flavour Profile & Mouthfeel: Showcases clean and crisp acidity with floral notes and a delicate, refined sweetness. This washed Sidra has some impressively crisp acidity, with flavours ranging from citrus to raspberry to papaya. This coffee is special, and a little pricy.

How is it processed? After de-pulping, the parchment coffee, still covered by a thin layer of mucilage, is placed in a closed container for solid-phase fermentation driven by indigenous yeasts and lactic acid bacteria. The process continues until a pH of 3.8 is reached.