Sidra
Sidra is a rising star in specialty competitions, combining Geisha-like floral notes with Red Bourbon's sweetness.
A Competition Favorite
Sidra (also spelled Sydra) originated in Ecuador and is said to have arisen at a local research station. Its genetic origin is debated: a common story says it is a cross of Red Bourbon and Typica, others suggest Bourbon × Geisha, and recent genetic research indicates it may be closer to Ethiopian landraces. There is no consensus yet. Whatever its origin, Sidra has shone at the World Barista Championship and other international competitions and is now a regular in competition lots and high-priced auctions.
Main Origins
- Ecuador: its homeland; Sidra from high regions like Pichincha is known for delicate florals
- Colombia: widely planted on farms in Huila and elsewhere, often paired with anaerobic and extended fermentations
- Elsewhere: small plantings in Panama, Costa Rica and beyond
Flavor Profile
Sidra combines florals, sweetness and juiciness:
- Complex florals: Geisha-like jasmine, rose and lavender
- Intense sweetness: rich caramel, honey and brown sugar
- Tropical fruit: juicy peach, mango and pineapple
- Black tea: often an Earl Grey-like finish
Growing Information
- Altitude: best above 1,600 m
- Disease resistance: medium
- Yield: medium
- Stature: tall, with red or yellow ripe cherries depending on the line
- Quality: very high cupping scores, among today's most expensive varieties
Why Is Sidra So Popular?
- Intense aromatics: florals and tropical fruit are vivid in the cup
- Full sweetness: richer and easier to perceive than Geisha
- Competition prestige: barista championship success has driven demand
Brewing Tips
Sidra shines at light roasts brewed as pour-over to show its florals and juiciness. Try 91–94°C water and a 1:16 ratio; for anaerobic lots, drop to 89–91°C to round out sweetness and fermentation notes. As iced pour-over, its tropical fruit really stands out.