Colombia Sidra

Origin : Colombia

Breed : Sidra Bourbon

Region : Quindillo

Height : 1650 meters

Treatment : Washed - Carbonized fermentation

Suggestions : Lavender - Coconut - Cardamom

Acidity : Moderate

What makes this variety so interesting in the world of specialty coffee? 🇨🇴

What is Sidra?

Sidra is a variety of coffee (Arabica) whose name has historically been associated with Ecuador, and then its cultivation began in other regions, including Colombia.

What makes it interesting is its ability to offer cups with aromatic and flavor complexity, pronounced sweetness, and bright acidity.

Its genetic origin is still a subject of research, and recent studies indicate that Sidra is related to the core Ethiopian group, and there is not sufficient scientific basis to reduce it to being merely a hybrid between Bourbon and Typica.

More than just a species

The species gives coffee its potential, but it does not alone determine what we will find in the cup.

Altitude, environment, degree of cherry ripeness, and method of processing and drying are all factors that influence how these potentials and characteristics appear in the final result.

The coffee cherries were harvested at a ripeness level exceeding 20 degrees Brix , and then the processing stages began:

• Wash the coffee and soak it in water
• 48 hours of anaerobic fermentation
• 72 hours of carbon infusion
• 8–10 days of natural drying