Vinka DSF

About This Coffee

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