Sidra Coffee Beans

Sidra is one of the most talked-about varietals in specialty coffee right now, and also one of the least understood. It gained prominence through Hacienda La Papaya in Ecuador, where it has been grown at very high altitude and presented in competition lots that scored exceptionally well. The most widely cited account describes it as a cross of Red Bourbon and Typica, though some researchers and producers classify it differently, and its full genetic profile remains a subject of debate in the industry.

What is less disputed is the cup. Well-grown Sidra tends toward vivid, complex profiles: intense florals, tropical and stone fruit, and a clarity that sits closer to Ethiopian heirloom character than most South American varietals. Processing has a strong influence — washed lots emphasise the floral and fruit-forward notes, while natural and anaerobic processing pushes toward deeper sweetness and complexity. It is rare, demands very high altitude and specific conditions to express its best, and commands a price premium at origin that reflects that.

We source Sidra selectively. Read our full varietal guide on Sidra.