Vinka Sidra Lactic Natural

A Sidra variety from the Vinka farm in Vilcabamba near Loja, Ecuador, grown at 1660 m and produced by Maria Fernanda Tapia and Carlos Iñiguez. The coffee underwent an anaerobic natural lactic fermentation—cherries submerged in a saline, oxygen-free environment until pH 3.7, halted by thermal shock—and was dried on raised beds and in a dark room. Tasting notes: concord grape, pineapple liqueur and cream soda.