The key to the sustainability of the coffee market lies in experimentation. It appears at every stage of the
coffee cherry’s life cycle — from the seed in the soil to the drink in your cup. One major aspect of experimentation
is hybridization, the creation of new coffee plant varieties in lab or field conditions.
One such innovation is Sidra (sometimes spelled Sidra or Sydra).
Sidra was developed in the early 2010s in Ecuador, as a new specialty arabica variety, under the guidance of the
country’s Ministry of Agriculture and local businesses. It is the result of a cross between Typica and Bourbon,
inheriting traits from both parents. However, because it tends to lean slightly more toward Bourbon characteristics,
it is sometimes also referred to as Bourbon Sidra.
The aim of such hybridization is to produce a new generation of plants with specific, desirable traits for
farmers and consumers. It’s worth noting that hybrid breeding is a highly random process — like much of biology,
it cannot be controlled with 100% precision. That’s why not every lab-developed hybrid makes it to commercial
farms. A plant might have low yield, weak disease resistance, or simply result in a poor-tasting coffee.
Sidra, however, has proven to be a highly successful specialty arabica hybrid, thanks to a combination of
strong traits:
● Excellent flavor often compared to the renowned Geisha variety
● Good yield
● High resistance to disease, especially coffee leaf rust, one of the most common threats
● Tolerance to unstable climate
● Thrives in both warmer and cooler temperatures
● Flavor consistency from one harvest to the next
Sidra underwent field testing for five years across 31 farms in Ecuador, after which Colombia began
purchasing the plants for commercial cultivation. Today, over 10,000 hectares in both countries are planted with
this hybrid.
In Ecuador, coffee is typically grown at 1,600 meters above sea level, with an ideal warm climate. In
Colombia, farms are situated at around 1,900 meters, with slightly cooler temperatures — yet Sidra thrives there
too, notably on one of Colombia’s top farms, La Negrita..
Sidra trees are also practical for harvesting due to their optimal height — around 2.5 meters. The cherries
are easy to pick, and farmers note that when ripe, they can even fall off naturally in the rain, which makes manual
harvesting faster.
Sidra’s flavor is described as balanced, with floral and fruity notes resulting in a bright, wine-like acidity.
Taste descriptors often include marmalade, caramelized apple, cocoa, sage, and blackberry. The coffee has a
dense body, a trait that is highly prized in the specialty coffee world.
Professional baristas have already adopted Sidra for international competitions. In 2019, a barista using
Sidra placed 3rd in the World Barista Championship in Amsterdam.
In 2021, Sidra from Ecuador’s El Aguacate farm scored 90.2 points on the SCA scale at the renowned Cup of
Excellence competition. This score officially places Sidra in the specialty coffee category, recognized for its
outstanding quality.
As you can see, Sidra boasts strong consumer characteristics, which could lead to its broader global
adoption and potentially replace other currently popular hybrids and varieties in the future.
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