We added Sidra to our collection because we were curious about the variety. It’s not one you see often, and when we tasted the first samples, it immediately stood out. It wasn’t necessarily loud or flashy, but quietly beautiful. Clean, elegant, layered, and with some similarities to Gesha. After a successful first year, we’ve decided to continue with this variety and bought the entire new harvest by Fausto Romo and Marco Morocco from Caravela. Now we’re expecting even better quality as we were able to choose our own packaging for import, and now they will be coming to the roastery in vacuum sealed bags. Region: Pichincha, Ecuador Altitude 1310 – 1350 MASM Variety: (Bourbon) Sidra Processing: Washed This lot comes from two producers in Ecuador, Fausto Romo and Marco Morocho, both with a family history in farming. This washed lot brings out everything I love about the variety. It has bright aromas like elderflower, a juicy sweetness reminiscent of orange, and a medium body that reminds me of Earl Grey tea. It’s a coffee that doesn’t overwhelm; you can keep experimenting with it and still find its clean, floral flavour across all brewing methods. Filter brews tend to highlight its floral side, but it’s a versatile and responds well to different recipes. Sidra is a rare Arabica hybrid, believed to be a cross between Bourbon and Typica. It was first cultivated in Ecuador and is known for its vibrant acidity, floral aromatics, and pronounced fruit notes. It grows best at high altitudes, in shaded environments, where the trees become tall and sturdy, with thick trunks and elongated flowers. The cherries are larger and rounder, with pointed ends, and the seeds are long and slender, similar to Gesha. Sidra requires shade-grown conditions and careful soil management, which limits where it can be planted and makes it more difficult to grow commercially. Still, its cup quality often makes the extra effort worthwhile.