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Sidra Coffee

Discover the captivating Sidra Coffee from Ecuador, a varietal as rich and diverse as the landscapes from which it hails. Named for its apple-like sweetness, Sidra Coffee offers a unique flavor profile with notes of lush fruit and delicate florals.

Cultivated in the volcanic soils of the Ecuadorian highlands (Loja province), each bean benefits from the perfect blend of altitude and meticulous farming practices. This coffee showcases the vibrant coffee culture of Ecuador, featuring a complex taste that includes hints of sweet fruits.

Sidra Coffee is not just a beverage; it's an experience. It highlights the artisanal spirit and rich heritage of its local producers, delivering a smooth, lingering finish that celebrates every sip.

Our Sidra cherries undergo various processes for a larger offering to our clients including:
(1) Washed, (2) Natural, (3) Lactic Acid, and (4) Honey CO2 processes

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Clean and Bright
Specifications Details
Soil
Mountains
Variety
Bourbon Sidra
Grade
Specialty Grade
Altitude
~1,800 masl
Crop
New crop 2025
Screen Size
15 & Up
Process
Hand-picked, fermented for 48 hours with cherry, depulped and fermented for 24 hours, sun-dried on African beds for approximately 28 days, fully washed
Notes
Berry Pistachio
Lychee Brown Sugar
Purple Flowers Floral
Caramel Floral
Surrounded by Valleys

  • Notes
    Berry Pistachio Lychee Brown Sugar Purple Flowers Floral Caramel Floral
  • Acidity info
    The sharpness, snap, sourness of liveliness of coffee
  • Body info
    Coffee's weight or fullness perceived on the tounge
  • Aftertaste info
    The taste that remains in the mouth after swallowing
Fruity and Pleasant
Specifications Details
Soil
Mountains
Variety
Bourbon Sidra
Grade
Specialty Grade
Altitude
~1,800 masl
Crop
New crop 2025
Screen Size
15 & Up
Process
Hand-picked, placed in grain pro for 60 hours, dried on African beds for approximately 30 days
Notes
Apple Pistachio
Berry Brown Sugar
Plum Floral
Citrus Notes Floral
Optimal Weather Conditions

  • Notes
    Aplle Pistachio Berry Brown Sugar Plum Floral Citrus Notes Floral
  • Acidity info
    The sharpness, snap, sourness of liveliness of coffee
  • Body info
    Coffee's weight or fullness perceived on the tounge
  • Aftertaste info
    The taste that remains in the mouth after swallowing
Vibrant and Unique
Specifications Details
Soil
Mountains
Variety
Bourbon Sidra
Grade
Specialty Grade
Altitude
~1,800 masl
Crop
New crop 2025
Screen Size
15 & Up
Process
Hand-picked, anaerobic fermentation in grain pro for 3 days, depulped, mosto applied, dried, washed, and dried again on African beds
Notes
Ripe Orange Pistachio
Citric Acidity Brown Sugar
Banana Floral
Panela Floral
Outstanding Lactic Fermentation

  • Notes
    Ripe Orange Pistachio Citric Acidity Brown Sugar Banana Floral Panela Floral
  • Acidity info
    The sharpness, snap, sourness of liveliness of coffee
  • Body info
    Coffee's weight or fullness perceived on the tounge
  • Aftertaste info
    The taste that remains in the mouth after swallowing
Complex & Bubbly
Specifications Details
Soil
Mountains
Variety
Bourbon Sidra
Grade
Specialty Grade
Altitude
~1,800 masl
Crop
New crop 2025
Screen Size
15 & Up
Process
Hand-picked, placed in grain pro for 2 days, depulped, and fermented in steel tanks for 4 days with CO2, dried on African beds for approximately 20 days
Notes
Orange Pistachio
Mandarin Brown Sugar
Pleasant Herbs Floral
Carbonated Feel Floral
Exquisite Carbonic Maceration

  • Notes
    Orange Pistachio Mandarin Brown Sugar Pleasant Herbs Floral Carbonated Feel Floral
  • Acidity info
    The sharpness, snap, sourness of liveliness of coffee
  • Body info
    Coffee's weight or fullness perceived on the tounge
  • Aftertaste info
    The taste that remains in the mouth after swallowing
A rare and highly sought-after coffee variety known for its exceptional quality, complex flavor profile, and unique origin

Sidra is a hybrid coffee variety originated in Ecuador. It is thought to be a cross between Bourbon and Typica, offering a dynamic sensory experience. Its flavor profile can vary depending on where and how it’s grown and this variety is still relatively new and limited on the global coffee scene. Bourbon contributes to Sidra’s sweetness, balanced body, and classic flavor notes while Typica adds complexity, floral aromas, and a refined acidity. The combination of both genes results in vibrant and complex notes

Ecuador remains the primary origin, as the variety was initially cultivated and refined there, while other countries such as Colombia, Panama, and Costa Rica are recently emerging as producers of this varietal too. This varietal grows well in high altitudes, with stable microclimates with moderate rainfall and constant humidity. The Loja province in Ecuador offers an outstanding environment for optimal growth and development of this varietal and this region is known to produce the best Sidras globally

The Sidra varietal is known for the following coffee characteristics:

Fruity Notes: Exotic fruit flavors, including tropical fruits (pineapple, mango, passionfruit), berries (strawberry, raspberry), and citrus (orange, lime)

Floral Aromas: Jasmine, rose, or hibiscus-like fragrances

Sweetness: Natural, honey-like sweetness, with notes of caramel, panela (unrefined cane sugar), and even toffee

Acidity: Bright, vibrant, and wine-like

Body: Medium to silky body, offering a smooth and balanced mouthfeel

Varying processing methods are crucial to enhance Sidra's outstanding coffee characteristics

Ecuador's Distinctive Varietal
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