Sidra is a rare variety of arabica coffee, first grown in Ecuador and now grown in Colombia as well. It's known for floral, fruity flavours such as jasmine, stone fruit and honey. It was long described as a cross of Red Bourbon and Typica, but genetic tests have linked some Sidra plants to Ethiopian coffees. Researchers now think the name may cover more than one closely related plant. Sidra is grown at high altitude in small amounts, and it has become a favourite at barista competitions.
Where Sidra came from
Sidra is usually traced to the Pichincha province of Ecuador, and possibly to a research station that bred new coffee plants from Ethiopian and Bourbon stock. From Ecuador it spread to Colombia, where a handful of farms in regions like Huila now grow it high in the mountains.
What Sidra tastes like
Sidra tastes more like a fine Ethiopian coffee than a classic Latin American one: floral and fruity, with a silky body. Our Colombia Sidra comes from Huila, grown at 1,800–2,100 metres. We roast it light-medium to keep the delicate notes. In the cup:
- Red berries and stone fruit
- Jasmine and other florals
- Honey sweetness
- A citrus zest finish
How to brew Sidra
- Pour-over or filter: the best way to taste the florals. Use 15g to 250ml, water at about 94°C.
- Cafetière: 16g to 250ml, 4 minutes. It's a richer, rounder cup. See our cafetière guide.
- Black, not with milk: milk hides a lot of what makes Sidra special.
Why is Sidra more expensive?
Only a few farms grow it, and it grows high up, where the plants yield less. It's usually picked and processed in small lots. Most UK roasters sell Sidra at a premium price. Ours is £12.50 for 250g, roasted to order.
Quick answers
Is Sidra arabica?
Yes. Sidra is a variety of Coffea arabica.
Is Sidra the same as Geisha?
No, they're different varieties. Both are prized for floral, tea-like flavours, and Geisha is usually more expensive.
Does Sidra make a good gift?
Yes, it's a lovely gift for anyone curious about coffee. Pair it with one of our mugs.
