Big Sur Coffee - VINKA Farm Sidra Yeast C - Ecuador - Yeast Washed

Tasting notes: Sugar tangerine, orange soda, dried apricot, blueberry

Founded by university researchers Maria Fernanda Tapia and Carlos Iñiguez, VINKA Farm combines coffee cultivation with regenerative practices and experimental processing. This Sidra was harvested in July 2026 in Masanamaca, Loja, at 1,640–1,660 metres.

For the Yeast C lot, depulped coffee ferments in water inoculated with local yeast until the pH reaches 3.8. It is then washed and dried on raised beds for around 20 days. Big Sur describes sweet tangerine and orange soda, concentrated dried-apricot sweetness and lingering blueberry aromatics.

Quantity:	150g	Origin:	Ecuador
Region:	Masanamaca, Loja	Farm:	VINKA Farm — Maria Fernanda Tapia & Carlos Iñiguez
Process:	Yeast Washed	Variety:	Sidra
Altitude:	1,640–1,660 m	Roast level:	Super Light Roast
Brew method:	Filter	Roast date:	October 23, 2026