This coffee is available in limited quantities on our greens page as part of the Colombia Varietal Series.
The History
Is Sidra a varietal or a cultivar? Precise details on this coffee are hard to come by. Some stories claim this coffee was developed by Nestlé in Ecuador as a hybrid of Bourbon and Typica to feature increased disease resistance. Genetic testing has also shown indications of an Ethiopia Landrace. There have also been suggestions that it is a name farmers use to identify multiple varieties.
Coffee from Arnulfo Leguizamo's Finca Primavera
What we do know is that Sidra primarily grows in Ecuador and Colombia. Discovered in the 1990s, it prefers high elevation and shady climates. Its rise to fame seems to have started in 2011, when Arnulfo Leguizamo produced a Sidra lot that won the Colombia Cup of Excellence. In 2013, USBC Champion Pete Licata used Arnulfo’s Sidra lot for his winning espresso. By 2019, the varietal was being used at coffee competitions on a global scale.
The tasting profile associated with Sidra leans toward a high-scoring SL28 from Kenya, with hints of Gesha characteristics, like complex sparkling acidity and stone fruit notes with floral accents.
The Producer
Arnulfo Leguizamo hosted us at his farm, Finca La Primavera, where he spoke about how he and Cafe Imports agree to sell and buy coffee together. He shared his thoughts about the future of the industry, excitement about passionate younger generations moving into coffee operations, and his environmental philosophy with the land they care for. The property sits at the edge of an untouched forest preserve.
Arnulfu Leguizamo at the head of the table while Omar from Cafe Imports translates
Arnulfo is a leader in his community, supporting others in their craft. He mentors his son Diego, who manages Finca El Faldon with his father.
Our Experience
The first time I had a Sidra was also the first time I had coffee from Ecuador. Known for smaller crop yields, it was a blip on the offerings list due to limited availability. Since 2012, Colombia has been growing Sidra commercially, making it more widely available to buyers. However, supply is still small in the form of microlots, but your chances of picking up Sidra lots are much higher these days.
The 
The view from Finca Primavera
This cup presents a hefty body with tea-like tannins. The acidity is almost sparkling, like a white wine that has a bit of effervescence. The sweetness is layered with fruits, both dried and fresh, that are yellow, red, and orange.
