Introduction:Colombia is a key origin for specialty coffee worldwide, not only leading in washed processing techniques but also being the birthplace of varieties like Sidra, which have garnered international competition attention. This article delves into the development of Colombian coffee from its 19th-century origins to the present, analyzing the genetic background and cultivation characteristics of the Sidra variety, while also exploring the growing story of Finca La Línea. Additionally, it provides practical pour over parameters and flavor descriptions to help you better understand this high-potential coffee bean.

Colombia is not only the world’s third-largest coffee producer but also the country with the highest volume of washed Arabica processed. Up to 40% of its exported coffee is classified as specialty grade. From the establishment of the first coffee experimental farm by Don Mariano in the early 19th century, to the formation of a national coffee growers' organization, and now to the Sidra variety repeatedly taking the stage in world competitions, Colombian coffee has forged a path to specialty through smallholder farming. This article will comprehensively analyze the development and characteristics of Colombian coffee, covering its historical context, major producing regions, the traits of the Sidra variety, and the cultivation practices of renowned farms, along with pour over recommendations and flavor profiles for a certain coffee shop's imported Sidra beans.

The history of Colombian coffee dates back to the 19th century. Don Mariano Ospina Rodriguez was one of the key figures in the early promotion of coffee cultivation. In 1835, he established the first coffee experimental farm in Fredonia, Antioquia, where he used his expertise to promote planting techniques among local farmers. In 1857, he was elected President of Colombia, and later in 1880, he published the country’s first coffee cultivation manual for farmers, titled "Coffee Cultivation: Basic Concepts That All Farmers Can Master." With the spread of techniques and rising market demand, Colombian coffee gradually gained international recognition. The price of Colombian coffee beans on the New York market was just 10.6 cents per pound in 1887, but had risen to 18.8 cents per pound by 1893.

Entering the 1920s and 1930s, the Colombian government implemented land reform policies and actively supported small-scale producers. Among the most impactful initiatives was the founding of the "Colombian National Federation of Coffee Growers (FNC)" in Medellín in 1927. This organization consists of 560,000 coffee farming families from 22 departments and 590 municipalities across the country, with its first president being Luis Mariano Ospina Pérez, the grandson of President Mariano. Thanks to the efforts of the FNC, Colombian coffee not only solidified its domestic industry foundation but also became one of the world’s major export crops, completely transforming the country’s economic landscape.

Colombia is located in the northern part of South America, with its coffee-growing regions primarily situated on the western side of the Andes Mountains, distributed across three major blocks: northern, central, and southern. Among these, the southern region is most renowned for its specialty beans. Due to its complex terrain, microclimates vary significantly across regions, enabling Colombia to have nearly year-round coffee harvests. Its main cultivation altitudes range between 1,000 and 2,500 meters, with cool and stable mountain climates averaging around 18°C annually, coupled with abundant rainfall, providing an ideal growing environment for coffee trees. Local production is mainly carried out on small-scale farms, with an average size of just about two hectares. Farmers often plant shade trees such as bananas or native hardwoods around coffee plants to maintain ecological balance and enhance coffee quality. Representative producing regions include Huila, Cauca, Nariño, and Santander.

When it comes to Colombian specialty coffee, the Sidra variety, which has gained significant attention in recent years, is definitely among the top. In the 2019 and 2022 World Barista Championships, champion baristas Jooyeon Jeon and Anthony Douglas both selected Sidra coffee, rapidly propelling this variety to fame. Sidra originally comes from Pichincha Province in Ecuador, where it was first known as Sydra. It is an experimental variety resulting from a cross between Typica and Red Bourbon. Genetic analysis shows that it is related to native Ethiopian varieties, and it is speculated to have evolved from research varieties exported from Ethiopia hybridized with local Bourbon. Currently, Sidra is mainly grown in high-altitude regions of Colombia and Ecuador, at elevations of about 1,650 to 1,800 meters.

The Sidra variety was introduced to the Colombian market by Finca El Diviso, located in the renowned Huila region at an altitude of approximately 2,100 meters, covering an area of 14 hectares. This is a family-run coffee farm, founded in 1996 by Jose Uribe Lasso, and has a history of over 25 years. It is now managed by the third-generation owner, Nestor Lasso, who, inspired by his family background, is dedicated to improving cultivation and processing techniques. The farm grows twelve types of coffee, including Caturra, Colombia, Sidra, Castillo, Gesha, and Bourbon. Leading his team, Nestor has continuously refined their methods, successfully producing high-quality specialty coffee, and plans to expand further, aiming to establish a top-tier family-owned estate.

The Sidra plant is robust and can grow up to 4 meters tall, requiring appropriate shading for cultivation. This variety shows resistance to some pests but is susceptible to leaf rust and coffee berry disease. Its leaves are long and narrow, and when flowering, it displays five-petaled blossoms. It yields abundant fruit, with large, round beans. The green beans are slender in appearance, somewhat similar to Gesha. Due to its limited cultivation area and its rich floral and fruity aromas, it often exhibits layered flavors such as peach, citrus, grape, and honey. It has a bright acidity and smooth mouthfeel, contributing to its relatively high market value.

The Sidra coffee beans introduced by a certain coffee shop come from Finca El Diviso and are processed using a double anaerobic washed method, which enhances the complexity of flavors and the expression of acidity. With a medium-light roast level, cupping reveals rich fruit notes such as apricot, citrus, and grape, with clear flavors and a long-lasting aftertaste.

If you’d like to try pour over brewing with Sidra coffee, here are the recommended parameters: use 15 grams of coffee, a 1:15 coffee-to-water ratio, and control the water temperature at 91°C, with a medium-fine grind (approximately 80% through a #20 sieve). For brewing, it is suggested to use a three-stage pouring method: first, pour 30 ml and let it bloom for 30 seconds; then, pour 120 ml in small circles as the water level drops halfway, followed by another 90 ml using the same method. The total extraction time is about 2 minutes, which fully highlights the aroma and layered profile of Sidra.

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