An Ecuadorian origin story
Sidra emerged in Ecuador, where it is usually said to have come from a research collection in Pichincha province. For years it was described as a cross between Red Bourbon and Typica, and it is still sometimes sold as "Bourbon Sidra". As interest grew, genetic testing suggested a different picture: Sidra appears much closer to Ethiopian landraces than to Bourbon or Typica. Its exact history is still debated, but its Ethiopian character makes sense of its floral, complex cup.
From Ecuador to the competition stage
Sidra rose to prominence through Ecuadorian producers and then through barista competitions, where its striking flavour made it a popular choice. Today it's grown in Ecuador and Colombia, and increasingly elsewhere in Latin America, often by producers experimenting with fermentation.
In the field
Sidra plants are tall and vigorous. Like many speciality cultivars, it is valued for cup quality over yield, and it performs best at high altitude with careful management.
In the cup
At its best, Sidra combines Gesha-like florals with deeper red fruit and sweetness. Its complexity makes it a favourite base for experimental processing, from honeys to carbonic maceration and extended fermentations.
