Sidra

Sidra's origin is intriguing and still debated. The prevailing theory is that it's a natural cross between Bourbon and Typica that emerged spontaneously in coffee farms in Ecuador's Loja province. The first commercial recognition came from Ecuadorian growers in the early 2010s, but the variety only gained massive global attention after Colombian specialty producers, particularly in Huila and Nariño, began cultivating it in the late 2010s.

The genetic background remains contested: some sources claim a natural Bourbon × Typica hybrid, others suggest it may also carry Geisha genetics. Without conclusive DNA verification, it sits under the Bourbon-Typica umbrella in most catalogs, though almost everyone agrees it represents something distinct from its parents.

In the cup, Sidra is celebrated for its complexity and brightness: clean polished acidity, floral nuances (jasmine, bergamot), tropical-fruit character at high elevation, and a refined elegant body. It has become one of specialty coffee's darlings, a regular at Cup of Excellence competitions and high-end roasters worldwide.

Like most Bourbon-derived varieties, Sidra is highly susceptible to leaf rust and other major diseases. Yields are low and the plant is tall, making cultivation labor-intensive and expensive. It expresses its full potential at high altitude (1,700-2,200m). Pioneering farms like El Paraiso and El Diviso in Colombia made it famous through experimental processing techniques, anaerobic fermentation, thermal shock, carbonic maceration, that further amplify its aromatic profile.