Sidra Coffee: The Floral Jewel of Ecuador's Specialty Coffee Revolution
Sidra is not just another exotic coffee variety. It is a variety born from Ethiopian landraces that traveled across the Atlantic, adapted to the slopes of Ecuador, and evolved into something entirely new. At Hacienda La Florida, we planted our first Sidra in 2016 — our very first variety — and it has been surprising us ever since.
The Origin of Sidra
Sidra’s genetic roots trace back to Ethiopia’s wild coffee forests. Unlike Bourbon or Caturra, which were selected and stabilized decades ago, Sidra is a more recent discovery — a landrace variety that emerged and adapted in Ecuador. This gives it a genetic complexity that translates directly into cup quality.
The variety thrives in the Dry Tropical Forest ecosystem of Loja, at elevations between 1,500 and 1,700 meters above sea level. The pronounced dry season, intense sunlight, and cool nights create the perfect conditions for Sidra to develop its signature aromatic intensity.
Tasting Profile
Sidra produces a cup unlike any other variety in Ecuador:
| Attribute | Profile |
|---|---|
| Floral | Jasmine, orange blossom, lavender |
| Fruit | Stone fruit, ripe peach, apricot |
| Sweetness | Honeyed, refined sugar |
| Acidity | Wine-like, bright but rounded |
| Mouthfeel | Silky, full, luxurious |
| Complexity | Exceptionally layered, evolving |
Sidra and Carbonic Maceration
Sidra has a special relationship with carbonic maceration. While the variety is exceptional in any process, whole-cherry CO₂ fermentation unlocks something extraordinary: a floral explosion with intense jasmine, stone fruit, and tropical notes that push the boundaries of what coffee can be.
Our carbonic maceration Sidra lots have become some of the most sought-after by international roasters seeking truly distinctive offerings.
International Recognition
Specialty roasters around the world are discovering Sidra. Sorellina Coffee featured a White Honey Sidra grown at 1,800 masl, highlighting its elegance and complexity. Roasters consistently remark that Sidra performs at a level that rivals — and often surpasses — Geisha in specific processing methods.
Ecuador’s Signature Coffee
Sidra is becoming Ecuador’s signature high-end coffee variety. While Geisha is associated with Panama and Bourbon with Colombia, Sidra is emerging as the variety that most distinctly represents Ecuador’s specialty coffee potential. Its floral intensity, combined with the unique terroir of Loja’s dry forests, creates a cup profile that cannot be replicated anywhere else in the world.
The floral jewel of Ecuador’s coffee revolution — available for sampling through Cafesure.