"Variety" is another way some friends approach choosing coffee beans, beyond flavor and origin.

Sidra, transliterated from "Sidra," also known as "Sydra" or "Bourbon Sidra." In Spanish, Sidra means "apple juice" or "cider." According to information Front Street Coffee has gathered, Sidra is an experimental variety from Ecuador. In the early years, Nestlé established a coffee breeding center in Pichincha Province in northern Ecuador. The main work of this institution was to develop hybrid varieties with excellent performance in all aspects. When operations were later discontinued, some hybrid varieties "incubated" by the institution flowed into the fields, including Sidra.

Since the institution mainly used Ethiopian landraces as well as local Typica and Bourbon for hybridization experiments at the time, and Sidra itself has the appearance characteristics of Typica and Bourbon, it is generally regarded by local Ecuadorian coffee farmers as a hybrid offspring of Typica and Bourbon.

But in "The Fourth Wave of Specialty Coffee," Mr. Han Huaizong mentioned that the World Coffee Research (WCR) and other institutions conducted genetic identification of the Sidra variety, and the final results showed that it is closer to Ethiopian local landraces. This is especially true of pointed-bean Sidra! Sidra has pointed-bean and round-bean types; round-bean refers to a bean shape that is relatively round and smooth. Genetic testing results for round-bean Sidra show that it tends more toward being a mixed variety of Typica and Geisha; pointed-bean Sidra refers to the Sidra version with a longer, oval bean shape.

Its genetic testing results show that it does not contain Typica or Bourbon genes, and is closer to Geisha mixed with other genes or Ethiopian landraces, which is why its flavor is so outstanding! For example, in green bean competitions, high-quality Sidra shares one common characteristic—they all have rich fruit notes and floral aromas. The Sidra in Front Street Coffee's bean list has exactly this characteristic. The Sidra in Front Street Coffee's bean list is the same one used by the champion competitor in the 2022 world coffee competition. It comes from Colombia's Diviso Estate and is processed using anaerobic natural. When brewed, it has rich layers and a unique flavor. Basically, as long as you like coffee with sweet-and-sour notes, there is a very high chance that after tasting this Sidra you will become a loyal fan and be captivated by it.

But because its fermentation degree is relatively deep, many friends often report that the flavor they brew at home is not as good as what they drink in the shop. Therefore, Front Street Coffee specially decided to make a sharing post today to briefly introduce Sidra's background and the corresponding brewing method. So next, Front Street Coffee will share how to brew this Sidra from Diviso Estate well. The extraction parameters are as follows: Dose: 15g Coffee-to-water ratio: 1:15 Brewing water temperature: 92°C Grind size: 75%~80% passing rate on a No. 20 sieve, Ek43 setting 9.5, fine granulated sugar particle size (slightly fine).

Filter brewer used: V60 Brewing method As in Front Street Coffee's previous sharing, we do not need to pay too much attention to how many pours it is divided into. As long as the final extraction time falls within the range we want, then whether it is three pours, four pours, or five pours is all fine. Front Street Coffee generally uses a three-pour method! The first pour of the three-pour method is the bloom. We pour twice the coffee dose and let it bloom and degas for 30 seconds.

After the bloom ends, we use a moderate stream of water and pour in a large circle for the second pour of hot water. This pour uses a total of 120ml of hot water. It should be noted that because anaerobically processed coffee drains faster, the stream of water when pouring should not be too strong, to prevent the extraction time from being too short and resulting in under-extraction.

When the hot water from the second pour has mostly permeated through, we can pour the third pour of hot water in a small circle at the center of the coffee bed using a moderate stream of water. This pour uses a total of 75ml of hot water. After pouring is complete, we only need to wait for the drip to finish, then remove the brewer and end extraction.

Total time is exactly 2 minutes. Front Street Coffee's Sidra brewed this way has a very outstanding sweet-and-sour taste. Its flavor performance is very prominent and at the same time very rich, with aroma characteristics of grapes, passion fruit, apricot peach, floral notes, chocolate, and a bit of red wine.

And if we make iced pour-over, then the coffee's bitterness will be further reduced, and it will taste very much like a glass of grape juice. Very nice~

Front Street Coffee's offline stores, like its online business, mainly sell coffee beans, so it often meets friends who use variety as a criterion for choosing coffee beans. Among them, the two most common requests are: "I want Geisha," or: "I want a more special variety other than Geisha." So "Sidra" is one of the varieties Front Street Coffee recommends when encountering the latter request.

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