| Roast | Light • Agtron 80-95 |
| Origins | |
| Process | Anaerobic Fermentation |
| Elevation | ⛰️ 1660+m |
| Varietals | |
| Producer | |
Peak flavor | Typically between 14-26 days after roasted. |
Get weekly alerts of limited coffee drops from the most popular U.S. roasters like Regalia Coffee, so you never miss out.
| Roast | Light • Agtron 80-95 |
| Origins | |
| Process | Anaerobic Fermentation |
| Elevation | ⛰️ 1660+m |
| Varietals | |
| Producer | |
Peak flavor | Typically between 14-26 days after roasted. |
Get weekly alerts of limited coffee drops from the most popular U.S. roasters like Regalia Coffee, so you never miss out.
Regalia Coffee partnered with Carlos Iñiguez, a top producer of Sidra coffees in Ecuador, to present Vinka DSF from Loja. The Double Stage Fermentation is a two-stage fermentation: first in cherry to bolster sugars and aromas, then after pulping, a yeast inoculation in mucilage with selected yeasts. The roaster describes it as clean and incredibly silky with a memorable grapey and licorice aftertaste.
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