(Nectarous Colab) Vinka Lab Washed Sidra Mosto A/B Comparison Set

Description

Mafer and Carlos were college researchers who specialized in ecology and biodiversity before pivoting their careers out of necessity. In response, they took a risk by buying and transforming an old cattle farm into a specialty coffee farm in the Masanamaca - Loja region of the Andes mountain range in southern Ecuador. Their farm, Vinka Farm & Lab, would become a place where they could showcase the benefits of investment in shade tree biodiversity, microorganism health, soil biota restoration, soil nitrogen fixation, and some clever post-harvest monitoring methods for coffee farming. They also had a goal in mind of showcasing how -- with some focus on ecological practice -- coffee prices could be driven up to make coffee farming a profitable career again in the region again. Historically, coffee farmers had bean leaving coffee for cattle ranching. Since beginning in 2020, they've already been recognized for their efforts: placing 6th in Taza Dorada del Ecuador 2024 and then 7th in QIMA Ecuador Farmer's Collection this past year. What's fascinating about these two lots is that they have identical processing and post harvest technique, except one barrel was fermented to 4.0 pH and included Mosto (crushed coffee cherry juice) while the other fermented without Mosto to 72 hours. It's a really rare opportunity to sample the same coffee with, and without, Mosto. 72hr Washed Lot We are reminded of the floral, syrupy sweet, and nutty qualities of Orgeat syrup. The cup is layered and complex with interesting citrus and brown sugar sweetness. The mouthfeel is incredibly creamy. It's personally our favorite of the seven fermentation offerings they have, offering a balanced cup that, if paid attention to, has plenty of layers to investigate. Mosto Washed Lot On the other hand, the Mosto profile is loud and floral fruity. We're immediately met with artificial grape, which transitions into a sweet raspberry sorbet. As it cools, it presents more like apple cider and rooibos tea. It's intensely sweet and fruity. There's almost a thick liquor-like mouthfeel quality, akin to Nigori -- unfiltered Sake.