What is the Sidra coffee varietal?

Sidra is a rare Arabica variety that emerged in Ecuador, associated primarily with producers in Pichincha Province. It's widely believed to be a natural hybrid of Bourbon and Typica, though its exact genetic origins haven't been formally characterised.

Sidra first attracted specialty attention through competition coffees from Ecuador, where it demonstrated high sweetness, vibrant acidity, and layered fruit and floral complexity - attributes that caused genuine excitement among buyers and pushed prices up for well-executed lots.

The variety is still relatively rare outside Ecuador and not widely planted. It requires careful high-altitude cultivation to reach its cup potential. Producers in other origins are beginning to trial it, curious whether those characteristics translate. For now, if you want Sidra, you're looking at Ecuador - and at the emerging group of producers there who've invested in taking it seriously.