Details:

• Origin: Loja, Ecuador

• Producer: Carlos & Maria Fernanda (Vinka Farm)

• Variety: Sidra

• Process: Anaerobic Washed (yeast‑driven controlled fermentation)

• Elevation: ~1,550–1,700 m above sea level

• Roast Level: Light (filter‑focused)

• Bag Size: 150 g

• Tasting Notes: Cherry Cola 🍒🥤 • Papaya 🍈 • Vanilla 🍦

Intro:

Prodigal is thrilled to bring back Vinka Sidra — Ecuador, Anaerobic Washed, a coffee that represents both innovation and heart from one of Ecuador’s most exciting producers. This lot celebrates the beautiful Sidra varietal with a carefully controlled anaerobic fermentation that creates vibrant, playful flavours. With notes of cherry cola 🍒🥤, juicy papaya 🍈, and sweet vanilla 🍦, it’s a coffee that’s fun, refined, and deeply drinkable — perfect for pour‑over, Aeropress, or any filter brew that lets clarity shine.

The Producer:

The Vinka coffee project is led by Carlos and Maria Fernanda — a married duo with backgrounds in biological and environmental sciences who turned their passion for both nature and coffee into a thriving specialty coffee farm in Loja, Ecuador. Their scientific roots influence every stage of cultivation and processing, from soil stewardship to precision fermentation control. When they’re not tending the coffee, they teach and research biodiversity, sustainable agriculture, and forest conservation — values that are woven deeply into the fabric of Vinka Farm.

The Process:

This Sidra lot is processed using a controlled anaerobic washed method — meaning the cherries are fermented without oxygen and with selected yeast strains isolated on the farm itself. After picking at peak ripeness, the cherries undergo anaerobic fermentation to develop clean acidity and complex aromatics. The beans are then washed and dried in a three‑stage drying cycle:

1. ~10 days of partial drying

2. ~10 days of enzymatic rest

3. ~10 days of final drying
   This thoughtful process nurtures purity and balance, enhancing brightness without jagged edges, and bringing out the varietal character of Sidra beautifully.

The Cup:

In the cup, Vinka Sidra delivers a flavour experience that’s lively and expressive. Expect fun cherry cola 🍒🥤 sweetness upfront, melding into juicy tropical papaya 🍈 notes that dance across the mid‑palate, all grounded by a gentle, fragrant vanilla 🍦 finish. The overall profile is energetic yet harmonious, with bright acidity and a silky clarity that keeps each sip engaging and delicious.

Overall:

Prodigal’s Vinka Sidra — Ecuador, Anaerobic Washed is a standout example of how thoughtful processing and passionate farming can elevate a distinct varietal like Sidra into something truly special. With its playful fruit character, sweet spice undertones, and crisp, balanced cup, this coffee offers an exciting journey from farm to cup — one that showcases the versatility and potential of Ecuador’s specialty coffee landscape.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!