Vinka DSF Honey Sidra

This is one loud and sweet Sidra! We get a purple fruit presenting acidity that is round, layered, and sweet. The mouthfeel on this coffee is unique with a high bodied silky presentation. While there is fermentation in this cup, it is well controlled and elevates the dynamics found in Sidra making everything sweeter. We find this to be a super fun coffee to drink! For best results, please rest this coffee for at least 3+ weeks! From Regalia: Carlos Iñiguez exploded into the scene as a top-producer of Sidra coffees in Ecuador. Outside of his coffees, he's a recognized scholar with Doctoral degrees from the University of Giessen in Germany, and is a Professor of Health and Natural Sciences at the UTPL (Ecuador). The DSF "Double Stage Fermentation" is a two-stage fermentation: first in cherry to bolster sugars and aromas, then after pulping, a yeast-inoculation in mucilage and selected yeasts. Clean and incredibly silky; this coffee has a memorable grapey and licorice aftertaste you'll remember for years.