Vinka Sidra Anaerobic Natural
Phil & Sebastian Coffee RoastersAbout This Coffee
This Sidra variety comes from Loja, Ecuador (elevation 1660 m), produced by Maria Fernanda Tapia and Carlos Iñiguez. The lot underwent a 48-hour controlled anaerobic natural fermentation, reached pH 4.1, then was dried 30 days on shaded raised beds with a 10-day enzymatic rest. Tasting notes include Blueberry Liqueur, Tamarind, and Concord Grape. The roast is an omniroast optimized for filter brewing.
Origin
Loja (Ecuador)
Flavor Notes
Blueberry Liqueur, Tamarind, Concord Grape
Roast Level
Medium Light
Processing
Anaerobic Natural
Typology
ArabicaBourbon Sidra
P&
Phil & Sebastian Coffee Roasters
Founded 2007 by engineers-turned-roasters in Calgary, Phil & Sebastian sources exceptional single-origin beans via direct-trade, roasts meticulously in-house, and operates several cafés.
