Vinka Sidra Natural

Mafer and Carlos continue to hit it out of the park! This time, with a very clean natural process Sidra. The natural anaerobic fermentation was controlled with the care and precision used in the wine world. Maria Fernanda “Mafer” Tapia and her husband Carlos are microbiologists turned coffee farmers. They have been producing coffee for five years, and this is their second harvest. Alright, before I get geeky, let me just say this is a great natural processed coffee. Why? Now you gotta read. The next bit is pretty intense, so if you want to skip it, that’s fine, you just need to know this is one of the best and most transparent naturals we tasted in Ecuador this year.

This Sidra underwent open-environment fermentation using natural oxidation, a semi-dry processing method inspired by traditional practices but modified by Carlos and Mafer to add quality control measures.

The coffee cherries were picked and rigorously sorted to achieve a perfectly and evenly ripe final selection of cherries. The coffee was immediately transferred to raised drying beds and dried over 15-25 days on shaded raised beds.

The beds are positioned in a natural wind tunnel location, ensuring constant airflow that promotes even dehydration while shade netting maintains surface temperatures below 35°C to prevent thermal degradation of flavor compounds and protect the integrity of the living embryo. All this attention to detail by Carlos and Mafer means one thing: your coffee will taste better! 

This omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it.

From producers Mafer and Carlos in Ecuador, this natural-processed coffee showcases the Sidra varietal through Phil & Sebastian Coffee Roasters. Natural processing—where fruit dries intact around the bean—tends to contribute heavier fruit-forward character and body compared to washed methods; you can learn more about how different processes shape flavor at the farm level.

Sidra itself is recognized for distinctive sensory complexity, and the combination of varietal character with natural fermentation creates a profile worth exploring. Use the flavor wheel to map your own tasting observations as you dial in extraction.