Sidra: The Rising Star That Rivals Geisha (Medium Roast)

Description

Industry Context

Sidra has emerged as one of the most celebrated varieties in the specialty coffee sector in recent years. With its pronounced floral and fruit-driven profile, it has earned recognition as a worthy counterpart to Geisha — a comparison that speaks to its exceptional cup quality and growing influence in competition circuits.

Origin & Varietal

The origin of Sidra carries a compelling narrative. It first appeared in Ecuador, likely as part of a now-discontinued experimental breeding program conducted by Nestlé. When the program was terminated, the variety found its way into the hands of local producers who recognized its potential and continued its cultivation.

Genetic identification of Sidra has been a subject of ongoing debate. Early classifications suggested it was a hybrid of Typica and Red Bourbon. However, recent findings from the World Coffee Research (WCR) indicate a stronger genetic affinity to Ethiopian heirloom varieties. Today, Sidra is primarily cultivated in the high-altitude regions of Colombia and Ecuador, typically between 1,650 and 2,100 meters above sea level.

Flavor Profile

Sidra’s reputation as a “champion coffee” is well-earned. Its flavor architecture is both complex and impeccably balanced, characterized by:

• Abundant fruit notes: Apricot, citrus, grape, nectarine, and passionfruit
• Refined florals and sweetness: Jasmine, honey, and maple syrup-like aromatics with substantial sweetness
• Round mouthfeel: Bright yet well-integrated acidity with a smooth, silky texture

Competition Pedigree

Sidra’s prominence was solidified by two World Barista Championship (WBC) victories:

• 2019: South Korean champion Jooyeon Jeon competed with a Sidra lot from La Palma y El Tucán in Colombia
• 2022: Australian champion Anthony Douglas won with an anaerobic-processed Sidra from Finca El Diviso in Colombia

Brewing Parameters

• Recommended methods: Pour-over / Drip / Chemex
• Brew ratio: 1:15 – 1:16
• Water temperature: 92°C – 94°C
• Extraction time: 2:30 – 3:00 min

Available Weights

• 4 oz (113 g)
• 18 oz (510 g)
• 27 oz (765 g)
• 3 lb (1,360 g)

Storage & Freshness

This coffee is packaged immediately after roasting in one-way valve bags to degas while preventing oxygen ingress. Optimal flavor expression is achieved within 30 days post-roast. Store in a cool, dry environment away from direct sunlight.