Sidra

Sidra is a variety popularised by Ecuadorian producers and increasingly grown in Colombia, often described as a Typica–Bourbon-related selection with exceptional aromatic clarity. It rose to fame through high-scoring competition lots and barrel- and thermal-shock-processed coffees in the late 2010s, prized for floral, citric, tea-like cups that rival Geisha. Its precise genetic story is still debated, but its competition track record is well established.

At a glance

• Scientific name: Coffea arabica (Typica/Bourbon-related selection)
• Parent varieties: Typica, Bourbon
• Flavor: Crystalline, floral, citric and tea-like.
• Aroma: Floral, citrus blossom.
• Disease resistance: Low
• Cup potential: Exceptional