Vinka Sidra Natural*Roast Date: July 6th* 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

This past Panama harvest

Cocoa butter and pecan pie bring warmth and richness

Jose Luis stopped the fermentation

Sure Thing is comfort with a little something extra

A little curiosity and a love of great coffee is all it takes

They will pull plenty of shots

and Jameson

The fermentation process reached a pH of 4

and familiar profiles

but most temperatures work

but it is also available in ceramic (prettier and better at retaining heat)

Australia and the UK