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(Nectarous Colab) Vinka Lab Washed Sidra Mosto A/B Comparison Set
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(Nectarous Colab) Vinka Lab Washed Sidra Mosto A/B Comparison Set

(Nectarous Colab) Vinka Lab Washed Sidra Mosto A/B Comparison Set

$29.00

Mafer and Carlos were college researchers who specialized in ecology and biodiversity before pivoting their careers out of necessity. In response, they took a risk by buying and transforming an old cattle farm into a specialty coffee farm in the Masanamaca - Loja region of the Andes mountain range in southern Ecuador. Their farm, Vinka Farm & Lab, would become a place where they could showcase the benefits of investment in shade tree biodiversity, microorganism health, soil biota restoration, soil nitrogen fixation, and some clever post-harvest monitoring methods for coffee farming. They also had a goal in mind of showcasing how -- with some focus on ecological practice -- coffee prices could be driven up to make coffee farming a profitable career again in the region again. Historically, coffee farmers had bean leaving coffee for cattle ranching. Since beginning in 2020, they've already been recognized for their efforts: placing 6th in Taza Dorada del Ecuador 2024 and then 7th in QIMA Ecuador Farmer's Collection this past year.

What's fascinating about these two lots is that they have identical processing and post harvest technique, except one barrel was fermented to 4.0 pH and included Mosto (crushed coffee cherry juice) while the other fermented without Mosto to 72 hours. It's a really rare opportunity to sample the same coffee with, and without, Mosto.

72hr Washed Lot

We are reminded of the floral, syrupy sweet, and nutty qualities of Orgeat syrup. The cup is layered and complex with interesting citrus and brown sugar sweetness. The mouthfeel is incredibly creamy. It's personally our favorite of the seven fermentation offerings they have, offering a balanced cup that, if paid attention to, has plenty of layers to investigate.

Mosto Washed Lot

On the other hand, the Mosto profile is loud and floral fruity. We're immediately met with artificial grape, which transitions into a sweet raspberry sorbet. As it cools, it presents more like apple cider and rooibos tea. It's intensely sweet and fruity. There's almost a thick liquor-like mouthfeel quality, akin to Nigori -- unfiltered Sake.
Farm and Producer

Mafer and Carlos are scientists, and were college researchers who specialized in conservation, ecology, biodiversity, and environmental quality. They pivoted their careers out of necessity in 2019 in response to current events. They bought a cattle farm in the Loja region of the Andes mountain range of southern Ecuador with the plan to transform it into a specialty coffee farm and lab. The farm, Vinka, is located near Podocarpus, a less developed area, where coffee farming had not driven profitable careers historically. Much of the agroeconomy of the area has since pivoted to cattle ranching, deforesting their land in the process. Mafer and Carlos saw a rare opportunity to showcase how investment in shade tree biodiversity, microorganism health, soil biota restoration, soil nitrogen fixation, and some clever post-harvest monitoring methods could showcase how great the region could still be for specialty coffee -- and as a profitable local agriculture industry. Since then, they've been recognized for their efforts: placing 6th in Taza Dorada del Ecuador 2024 and then 7th in QIMA Ecuador Farmer's Collection this past year.

Vinka started in 2020 and is located one hour from Loja in the Masanamaca area at 1,660 Masl. it also sits at the foothills of a a very important protected forestry area, Podocarpus National Par). Maria and Carlos were drawn to this area because its had less development than other regions of Loja. More importantly, the climate and ecosystem are a mix of humid forests in the eastern Andes mountain range and the dry inter-Andean valleys of the west Andes, which makes it a great ecological transition zone with unique terroir climate characteristics. In addition to Sidra, they also grow Ethiopian landrace.
Coffee Varietal and Processing

Sidra is a long and skinny varietal that really caught consumer attention post 2019 and 2022 WBC, after two different competitors beat out many exceptional coffees with the newer varietal. Don Olger Rogel is credited with the discovery of Sidra, while working as a field tech at a Nestle research program in southern Ecuador. It has Ethiopian heirloom genetic linkage. It is primarily grown in Ecuador and Colombia. Commonly, it is well known for having distinct floral and herbal character, while showcasing great stone fruit qualities and citric acid.

These coffee lots have near identical processing. Both lots are fermented in sealed plastic bioreactors with airlock valves. After mechanical pulping, the parchment coffee
with mucilage was loaded into the bioreactors at 95-100% capacity to minimize oxygen headspace, and the containers are immediately sealed. The anaerobic environment develops gradually as the natural microorganisms
(primarily yeasts and lactic acid bacteria) consume residual oxygen and produce CO2. Fermentation ends at 72 hours for the washed lot and at a pH of 4.0 for the mosto lot.

Both coffees are dried for 20 days on stacked raised beds. During their drying period, there is a 10 day "enzymatic rest period", which they believe preserves the complex volatile compounds developed during fermentation, contributing to clarity and flavor depth from their wild fermentation process.

Their mosto recipe is the liquid collected from their previous mechanically pulped natural coffee that gets fermented in a cold environment.
Cost Transparency

We tasted the Qima Red Honey Sidra lot that placed 7th this past year in the auction. In all honesty, we weren't overly excited about most of the top 10 lineup of the ~25 coffees in that auction. Most had intense in-fruit character that is tasty but not what we typically gravitate towards. However, this lot easily stood out as our favorite of the coffees, and one of the few sidras to make top 10. Then, we realized we'd tasted and enjoyed the same coffee but with lactic natural fermentation from a bag recommendation given by our friend, Bryan, at The Bean Archives.

We posted online about how much we liked their sidra and next thing we knew we were chatting with Carlos on WhatsApp. So, we asked to try all of their sidra fermentations -- they do about 7 different ones. Cupping them all side-by-side was such a great experience. Every lot had interesting qualities and layered character that was really showcasing just how well they were monitoring and dialing in their wild fermentation cultures for their desired flavors. Of the 7, the Mosto and 72hr washed stood out as the most unique opportunity to pass on to you all as a side-by-side tasting opportunity. Maybe next year we can afford more!

Green cost: $34.98/kg ($12/kg Shipping)
Package and roasting costs: $2.91/bag; $10/kg
Profile and sample use: ~2kg
Approx. Margin: ___% (we really need to calculate this still... based on COGs and not just break even green, roasting, and bag costs)

$29 is a hefty price, and we understand that. Know that these lots cost equal to our Eliza Typica Mejo lot, which we priced a single 100g bag at $16. To make the collaboration and margins work, this is the narrowest cost for us to still break even and share a more curated experience of an awesome time we had on the cupping table. We hope you understand!

Brewing and Resting Recommendation

Resting: Wait 35-40 days for peak experience (degas the night before by opening bag for about an hour). We're impatient and think this has tasted high clarity as early as 30 days after roast too.

We've primarily enjoyed this offering as a pourover.

Temperature range: 198-201°F
Water: Tap/Demineralized and Third Wave Water Light Roast
Grind Settings: Finer Coarse (500-650µm)
Target Drawdown Time: 2:30-2:45 (12g dose)

4 Pour Recipe:
1. Pour 1/4 water every 30 seconds with medium-low agitation. Swirl the dripper on the bloom.
Drop Variants

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

  • Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
  • Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.
When will I get my order?

We work as quickly as possible to roast and ship your coffee within a week of your order placement. Times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.
Return policy

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

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