Sidra

A prized variety from Ecuador with a murky family tree, known for floral, fruit-forward, Gesha-like cups.

Sidra comes from Ecuador, and its origin is murky. It's often described as a cross of Red Bourbon and Typica, while genetic tests suggest an Ethiopian landrace background instead.

What's clear is its cup: florals, tropical fruit and bright sweetness that have made it a competition favorite and a premium lot, especially from Ecuador and Colombia.

From
Ecuador
Lineage
Disputed: Bourbon × Typica by tradition, Ethiopian landrace by genetics
Known for
Florals, tropical fruit, raspberry
Signature notes
floral, raspberry, lychee
Origins
Ecuador (44), Colombia (33), Peru (2), Costa Rica (1)
Processes
Washed (35), Experimental (18), Anaerobic (10), Honey (7), Natural (6), Carbonic maceration (1), Co-fermented (1)
Flavors
Tropical (32), Berry (29), Floral (29), Citrus (26), Caramel & sugar (25), Red fruit (25), Stone fruit (20), Herbal (18)
Elevation
1450–1950 m (median 1700 m)

Roasters that carry it most

In stock

Past coffees

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