How to brew this

Suggestion
Ratio
1:2.5
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 1/10
Type
Single origin
Origin
Masanamaca, Loja, Ecuador
Processes
WashedYeast Inoculated
Tasting notes
TangerineOrange sodaDried apricotBlueberry
Varietal
Sidra
Species
Arabica
Altitude
1640–1660 masl
Farm
VINKA Farm
Producer
Maria Fernanda Tapia & Carlos Iñiguez
Best for
Filter
About
Washed Sidra from VINKA Farm in Loja, founded by researchers Maria Fernanda Tapia and Carlos Iñiguez. Depulped parchment was fermented in water inoculated with local yeast until pH 3.8, then washed and dried about 20 days on raised beds. Sugar tangerine, orange soda, dried apricot and blueberry.

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FAQ

Where does VINKA Farm Yeast C Sidra come from?

VINKA Farm Yeast C Sidra comes from Masanamaca, Loja, Ecuador. It is a washed and Yeast Inoculated coffee. It grows at 1640–1660 masl.

What does VINKA Farm Yeast C Sidra taste like?

Big Sur Coffee lists tangerine, orange soda, dried apricot and blueberry.

How do I brew VINKA Farm Yeast C Sidra?

Start at 1:2.5 for espresso or 1:16 for pour-over. Brew it at 94°C (201°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.