Introduction:In 2019, South Korean World Barista Champion Jooyeon Jeon stunned the global coffee community with an Ecuadorian Sidra coffee bean, bringing attention to this variety originating from a cross between Typica and Red Bourbon. This article delves into the background of the Sidra variety, the growing environment at Finca Clara Luz, and provides a detailed overview of the flavor profile of their 2022 washed Sidra. It also includes practical pour over parameters to help you fully experience the unique charm of this high-altitude specialty coffee.

At the 2019 World Barista Championship, South Korean competitor Jooyeon Jeon defeated numerous contestants using Geisha by presenting an Ecuadorian Sidra coffee bean, claiming the championship. This historic moment not only brought this relatively niche variety into the international spotlight but also drew attention to its distinctive cupping profile. In 2022, competitor Anthony Douglas also won with Sidra, further elevating the variety’s recognition.

Sidra is not a commonly seen coffee variety in the market. Its creation dates back to the 1990s when the Ecuadorian Coffee Research Center hybridized the traditional Typica variety with the locally unique Red Bourbon. Due to its layered aromas and balanced acidity and sweetness demonstrated during cupping, the variety was gradually selected for small-scale commercial planting for further observation and promotion. It is understood that the Sidra used by Jeon in her competition came from Finca Clara Luz, located on the Loja Plateau.

Established in 2014, Finca Clara Luz is situated in the highland region of Loja Province, Ecuador, benefiting from exceptional geographical and climatic conditions. The area is traversed by two rivers, providing not only a stable water supply but also a mild and humid microclimate. Coupled with the rich surrounding ecosystem, it offers an ideal environment for cultivating high-quality coffee. In fact, the farm won second place in Ecuador’s national coffee competition in 2018, showcasing its strong growing capabilities within the region.

Although currently still a niche variety in the international market, Sidra’s potential has gradually gained industry recognition. Research suggests that Sidra may share genetic traits with native Ethiopian varieties, which explains its often complex fruitiness and sweetness in flavor profiles. Some scholars even speculate that Sidra might be the result of a cross between native Ethiopian varieties and local Bourbon lineage, giving it a familiar yet uniquely distinctive flavor profile during cupping.

This 2022-season Sidra from Finca Clara Luz is grown at an altitude of 1,720 meters and carefully cultivated by local smallholder farmer Serbio Gonzales. Using the traditional Washed Process, it effectively removes the mucilage layer while preserving the bean’s cleanliness and bright acidity. For roasting, this bean is typically medium roasted to balance its acidity, sweetness, and aroma expression.

In terms of flavor, this washed Sidra often exhibits bright notes of cherry and dried apricot, accompanied by a rich black sugar sweetness and a velvety jam-like aftertaste. The overall mouthfeel is full-bodied and layered, with a soft yet vibrant acidity—making it highly suitable for coffee lovers who enjoy a combination of fruity and sweet profiles. Whether as a single-origin pour over or as an introductory choice to explore the characteristics of the variety, it’s a great option to try.

If you’d like to brew this washed Sidra from Ecuador’s Finca Clara Luz at home, here are the professionally recommended parameters: 15 grams of coffee grounds, brewed at a 1:15 (grind size: medium, approximately 75% through a #20 sieve), with water temperature controlled at 90°C. For brewing, you can use the classic three-pour method: start by pouring 30 milliliters of water for a 30-second bloom; then slowly pour in a circular motion from the center outward, 120 milliliters of water, and when the water level drops to about half, pour again in the same manner with 75 milliliters. The total extraction time is recommended to be around 2 minutesto fully highlight its layered flavors.

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