What Sets Sidra Coffee Beans Apart in Processing?

Sidra is a variety that Ecuador's coffee research center developed in the 1990s by crossing Typica with local Red Bourbon. It reached a wider audience when Jooyeon Jeon won the 2019 World Barista Championship using a Sidra from Ecuador, and Anthony Douglas won again with Sidra in 2022. The washed Sidra discussed here comes from Clara Luz Estate in the Loja highlands.

Clara Luz Estate was founded in 2014 on high ground near two rivers, with a mild climate and abundant ecological resources suited to coffee cultivation. The estate placed second in the 2018 Ecuador coffee competition. Sidra remains uncommon globally, but it holds an important place in Ecuador, and washed coffee beans processing helps keep its cup profile clear and consistent for roasters and brewers.

At the 2019 World Barista Championship, Korean competitor Jooyeon Jeon triumphed over numerous Geisha varieties with a Sidra coffee bean from Ecuador, bringing the Sidra variety into the public eye. In 2022, Anthony Douglas won again with Sidra, further fueling the industry's curiosity about it. Front Street Coffee has learned that Sidra is a variety developed by Ecuador's coffee research center in the 1990s by crossbreeding Typica with local Red Bourbon, and due to its outstanding flavor, it gradually entered small-scale commercial cultivation. The Sidra Jooyeon Jeon used that year came from Clara Luz Estate—a specialty coffee estate located on the Loja highlands and established in 2014. This article will guide you through the origins of the Sidra variety, the terroir of Clara Luz Estate, as well as the flavor profile of this washed Sidra and Front Street Coffee's brewing recommendations.

In the 2019 World Barista Championship, Korean barista Jooyeon Jeon selected a Sidra coffee bean from Ecuador, successfully defeating several competitors using Geisha and taking the championship that year. Since then, the Sidra variety began to enter the public eye.

By 2022, Anthony Douglas also won the World Barista Championship with Sidra coffee beans, making more people want to figure out what exactly is so special about this bean.

After reviewing information, Front Street Coffee learned that Sidra is a coffee variety developed by Ecuador's coffee research center in the 1990s through crossbreeding introduced Typica with local Red Bourbon. Due to its outstanding cupping flavor performance, small-scale commercial cultivation was subsequently carried out for further research. The Sidra Jooyeon Jeon used in the competition came from a commercial estate named Clara Luz.

Estate Introduction Clara Luz Estate was founded in 2014, located in the highlands of the Loja region, with two rivers passing nearby, a mild and comfortable climate, and abundant ecological resources, providing ideal conditions for coffee cultivation. The estate won second place in the 2018 Ecuador coffee competition.

Sidra is not a commonly seen variety globally, but it occupies an important position in Ecuador's coffee cultivation. In recent years, as more and more competing baristas choose this bean, it has gradually become known to the public. At the 2019 World Barista Championship, Sidra even defeated numerous Geisha varieties, helping the Korean competitor ascend to the championship. Undeniably, this is a variety with exceptional flavor. Recent research data also indicates that Sidra possesses Ethiopian native variety characteristics similar to Geisha. Therefore, some scholars speculate that Sidra may have formed from a cross between an Ethiopian native variety and local Bourbon.

Sidra coffee performs remarkably well in flavor. In cupping, one can perceive moderate acidity, as well as sweet notes like red apple, apricot, and jam, which are very appealing.

Origin: Ecuador🇪🇨 Ecuador Region: Loja Province Loja Estate: Clara Luz Estate Finca Clara Luz Producer: Smallholder Serbio Gonzales Serbio Gonzales Altitude: 1720m Harvest Season: 2022 Variety: Bourbon&Sidra Green Bean Processing: Washed Washed Roast Level: Medium Flavor: Cherry, Dried Apricot, Brown Sugar, Jam

Front Street Coffee Brewing Recommendations

Dose: 15g

Ratio: 1:15

Grind Size: Medium grind (75% passing through No. 20 sieve)

Water Temperature: 90°C

Method: Three-stage pour

First, pour 30ml of water for blooming, lasting 30 seconds. For the second stage, pour 120ml of water in a circular motion from the center outward, and when the water level drops to half, pour another 75ml in the same manner. Control the total extraction time to 2 minutes.

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The above content is compiled by CoffeeHunters, a coffee news website.