What Makes Sidra Coffee So Special? A Beginner-Friendly Guide

 When choosing coffee beans, many people focus on factors like flavor and origin—but “variety” is another angle some coffee lovers consider. Since our Front Street Coffee shops, both online and offline, specialize in selling beans, we often meet customers who pick their beans based on variety alone. The two requests we hear most often are: “I want Gesha,” or, “I want something special that isn’t Gesha.”

And Sidra happens to be one of the varieties we recommend for the second group.

Since its breakout performance on the world coffee competition stage in 2022, Sidra has become an absolute star—everywhere and impossible to ignore. The reason is simple: this variety truly is special in many ways.

So today, we’re going to dive into what makes Sidra so unique, and how you can brew this distinct coffee properly if you’ve purchased our Front Street Sidra.

What Exactly Is Sidra?

Sidra (also spelled “Sydra” or “Bourbon Sidra”) is a phonetic transliteration of Sidra, a Spanish word meaning “apple juice” or “apple cider.”
According to the information we found, Sidra is an experimental variety originating from Ecuador. Years ago, Nestlé established a coffee-breeding center in Pichincha, in northern Ecuador. The center’s mission was to create hybrid varieties with across-the-board excellent performance.

When the project was eventually discontinued, some of the experimental hybrids escaped into local farms—Sidra among them.

At the time, the breeding center mainly worked with indigenous Ethiopian varieties, as well as local Typica and Bourbon lines. Sidra’s physical characteristics resemble both Typica and Bourbon, so for a long time Ecuadorian farmers believed Sidra was a Typica × Bourbon hybrid.

However, in The Fourth Wave of Specialty Coffee, coffee scholar Han Huai-Zong referenced genetic studies conducted by World Coffee Research (WCR) and other organizations. Their results show that Sidra is genetically closer to Ethiopian landraces—especially the long-bean Sidra.

Sidra comes in two forms:

• Round Sidra (rounder bean shape)

• Long Sidra (longer, oval shape)

  

Genetic tests found that Round Sidra leans toward a Typica × Gesha combination, while Long Sidra contains neither Typica nor Bourbon genetics. Instead, it appears to be closer to Gesha or Ethiopian heirloom varieties mixed with other genetics.

This explains why Sidra’s flavor quality is so outstanding. In green coffee competitions, top-tier Sidra entries share a common trait: vibrant fruitiness and floral aromatics. Our Front Street Sidra has these qualities as well.

The Sidra we offer is the same variety used by the 2022 world champion. It comes from Finca La Divisa in Colombia and is processed using anaerobic natural fermentation. It produces a cup with striking complexity and uniquely layered flavors. If you enjoy coffees with bright acidity and natural sweetness, there’s a very high chance you’ll fall in love with this Sidra after just one sip.

Why Many People Don’t Brew Sidra Well at Home

Because this coffee undergoes a relatively deep fermentation process, many customers tell us that the cup they brew at home doesn’t taste as good as the one they had in our shop.
That’s why we decided to write this guide—to explain Sidra’s background and share the brewing method that works best for this particular bean.

Here is the recommended recipe for our Sidra from La Divisa:

Brewing Parameters

• Coffee dose: 15 g

• Ratio: 1:15

• Water temperature: 92°C

• Grind size: 75–80% passing through a 20-mesh sieve

  • EK43: around 9.5

  • Texture: fine, similar to granulated sugar

    

• Dripper: V60

Brewing Method

Just like in our past brewing guides, you don’t need to obsess over dividing the pour into a fixed number of stages. As long as your total extraction time falls within the ideal range, three, four, or even five pours can work.

We typically use a three-stage method.

1. Bloom

Use double the coffee weight—30 ml—and bloom for 30 seconds.

2. Second Pour (120 ml)

Use a medium flow and pour in large circles.
Note: Anaerobic naturals drain faster, so keep the flow moderate to avoid under-extraction.

3. Final Pour (75 ml)

Pour with a medium flow in small circles at the center of the bed.
Once the water is in, simply wait for the drawdown to finish.

Total Brew Time: 2:00

Flavor Notes

A properly brewed Sidra offers a wonderfully vibrant acidity and sweetness, along with rich complexity. Expect notes of:

• Grape

• Passion fruit

• Apricot

• Floral aromatics

• Chocolate

• A hint of red wine

If you turn this into an iced pour-over, the bitterness drops even further, and the cup begins to taste almost like grape juice—refreshing and incredibly enjoyable.

Colombian Coffee Continues to Shine: Even WBC Champions Love It

 

The World Barista Championship (WBC) has long been a stage for showcasing some of the world’s most fascinating and distinctive coffees. In recent years, more and more competitors have chosen to feature lesser-known Arabica varieties — and even different coffee species — in their presentations.

Interestingly, many of these coffees come from Colombia. While the country has always been famous for producing high-quality coffee, a growing number of Colombian farmers are now cultivating and exporting rare and forgotten varieties. These beans are increasingly being used by WBC competitors in their championship routines.

Even many of the Geisha coffees used on the WBC stage in recent years have come from Colombia. So, why has Colombian coffee become such a favorite among competitors? And will this trend continue?

To find out, we spoke with Elias Bayter of Forest Coffee, Maria Alejandra Escobar Huertas of Café Granja La Esperanza, and Daniele Ricci, runner-up at the 2023 WBC.

What Kinds of Coffee Are Grown in Colombia?

According to the International Coffee Organization, Colombia is the world’s third-largest coffee producer and the largest producer of Arabica coffee. It’s estimated that more than 550,000 smallholder families grow coffee across 17 different regions in the country.

Colombia is renowned for producing consistently balanced and high-quality Arabica coffees. Its ideal growing conditions — high altitude, stable temperatures, rich volcanic soil, and abundant water — make it one of the best places on Earth for cultivating premium coffee.

Common Arabica varieties in Colombia include:

• Typica – One of the world’s most widespread Arabica varieties.

• Bourbon – Known for exceptional flavor at high altitudes.

• Caturra – A natural mutation of Bourbon, offering good yield and excellent flavor potential.

• Castillo – Colombia’s most common variety, developed for its resistance to leaf rust (la roya).

Beyond traditional varieties, many Colombian producers are now experimenting with innovative post-harvest processing methods to enhance flavor and aroma even further.

Why Are More WBC Competitors Using Colombian Coffee?

At high-level competitions like the WBC, baristas often seek out the most unique and high-scoring Arabica varieties to highlight distinct and memorable flavor profiles. In recent years, Colombian coffees have become a top choice.

Elias Bayter, co-owner of El Vergel Estate in Tolima and managing partner of Forest Coffee, explains:

“Many WBC competitors are choosing Colombian coffee now because our processing methods have evolved dramatically. More importantly, the diversity of varieties, climates, and terrains makes Colombia one of the top producers of exceptional coffee.”

Colombia’s Track Record on the WBC Stage

In recent WBC competitions, several champions and finalists have competed using Colombian coffee:

• Jack Simpson (Australia) – 1st place at WBC 2025, using the rare Colombian variety Papayo.

• Sun Lei (China) – 2nd place at WBC 2025, using Pink Bourbon from Colombia.

• Jack Simpson (Australia) – 3rd place at WBC 2023, using Ombligon from Finca El Diviso.

• Anthony Douglas (Australia) – 2022 WBC Champion, using Sidra from Finca El Diviso.

• Diego Campos (Colombia) – 2021 WBC Champion, using Coffea eugenioides (a “forgotten” coffee species from Finca Las Nubes).

• Several other top finalists in 2021 — including Andrea Allen (runner-up) and Hugh Kelly (3rd place) — also used Colombian eugenioides.

  

Maria Alejandra Escobar Huertas, Marketing Director of Café Granja La Esperanza, agrees that post-harvest innovation is a driving force:

“New varieties are making Colombian coffee more popular, but innovations in processing are just as important.”

Colombia’s Rising High-End Varieties

While Colombia is famous for Castillo, Typica, Bourbon, and Caturra, the country has recently become a hotbed for rare and exotic varieties, including:

• Sidra – Genetically close to Ethiopian landraces, offering sweetness and florals similar to Geisha.

• Pink Bourbon – A standout in recent Cup of Excellence competitions, second only to Geisha in awards.

• Ombligon

• Eugenioides – A parent species of Arabica, known for unique sweetness and body.

• Java – Originating from Ethiopian Abyssinia, introduced to Latin America in the 1990s.

• Pacamara – A cross between Pacas and Maragogype, famous for its large beans.

• Sudan Rume – A rare Bourbon type made famous by 2015 WBC Champion Sasa Sestic.

• Chiroso – 2020 Colombia Cup of Excellence winner, Geisha-like flavor but with greater body.

  

Elias explains:

“Producers started planting Geisha and Pink Bourbon first, but many natural mutations are emerging, leading to new and unique varieties.”

Daniele Ricci of MAME Coffee in Zurich adds:

“I’ve tasted many Colombian varieties, and the quality is incredible — Pink Bourbon, Sidra, Mokka, Sudan Rume, Geisha, and Caturra. I even used a blend of the last two in the 2023 WBC.”

The “Famous” Producers Behind the Beans

Beyond the beans themselves, Colombia is home to some of the most celebrated specialty coffee farms in the world. Many WBC competitors source their beans directly from these estates, further boosting their global prestige.

“La Palma y El Tucan won the 2019 WBC, Finca Las Nubes the 2021 title, and El Diviso in 2022,” says Daniele. “I’ve also used coffee from Café Granja La Esperanza in three national competitions — their coffee is simply incredible.”

Elias adds:

“These farms are known for focusing on innovation — experimenting with new processing and developing their own unique varieties. It’s hard work, but competitions are a way for farmers to showcase the results.”

Will the Trend Continue?

Given the constant innovation in Colombia’s specialty coffee sector, it’s safe to say that WBC competitors will keep turning to Colombian beans for years to come.

“Even without experimental fermentation, Colombia grows outstanding coffee,” says Daniele. “But the ongoing wave of innovation in harvesting and processing means we’ll keep discovering new flavors for years.”

Elias agrees:

“One growing trend is farms developing their own unique varieties by replanting seeds from a single exceptional tree — creating naturally mutated lines exclusive to their farms.”

“No matter the size, Colombian producers are innovating in remarkable ways. That gives WBC competitors a real edge.”

As Colombia continues to host more groundbreaking coffee events, its reputation as a leading producer of fine Arabica only strengthens.

Maria adds:

“Thanks to our rich coffee heritage and diverse growing regions, Colombia will keep innovating and evolving — producing more ‘distinctive’ coffees similar to those from Panama and El Salvador.”

Other Countries Popular on the WBC Stage

Besides Colombia, Panama has long been a favorite among WBC competitors — especially for its legendary Geisha, celebrated for its delicate and complex profile.

Could we see more countries joining the spotlight?

“Several Central and South American countries like Guatemala and Ecuador also produce outstanding coffee,” says Maria.

Daniele agrees:

“Brazil will definitely continue proving it’s not only the largest producer but also capable of great quality. And we might see more interest in some Asian origins, too.”

Colombia clearly has the potential to remain a top choice for WBC competitors — especially with its diversity of varieties, constant innovation, and exceptional producers.

At the same time, the world of specialty coffee is expanding fast. It’ll be exciting to see which other origins might soon share the global stage — and perhaps challenge Colombia’s crown.