Sidra

Sidra is one of the fashion varieties in the specialty coffee, especially in the barista competitions. It is grown in Ecuador, but its history is not clear.

According to some sources, he appeared in the 1990s in a Nestlé laboratory in the province of Pichincha. Genetic analysis points to an Ethiopian landrace. World Coffee Research further suggests that under the name Sidra there may be several different varieties.

In the cup it is floral, tropical and with bone fruit, very aromatic and sweet. That's why so many barists choose her to compete.

• Probable origin: Ethiopia via Ecuador.
• History discussed.
• Tough.

If you find a Sidra, treat it like a delicate coffee: clear tweets, low mineralization water and a clean method like V60 or Kalita. Try to lower the water temperature a little if you notice edges. And keep it tightly closed: it's one of those cafes that you should enjoy in your first few weeks.