Vinka DSF

Regalia Coffee crafted Vinka DSF in collaboration with producer Carlos Iñiguez to bring a Loja, Ecuador coffee to life. The double stage fermentation is a two step process where the cherries are fermented to bolster sugars and aromas, and after pulping the mucilage is inoculated with selected yeasts. This honey processed approach is paired with the region’s high altitude, where 1660 masl helps cherries ripen slowly and develop complexity. The Sidra varietal, a cross between Bourbon and Typica lineages, adds a refined sweetness and a clean finish to the cup. It tastes like grapey sweetness with a licorice finish and a silky mouthfeel. It might remind you of fruit-forward grape candy with a touch of herbal sweetness. The processing method sits at the cup as the engine behind the aroma and body, while Loja's terroir lends bright clarity and a smooth structure that lingers warmly after each sip.