COLOMBIA - Sidra Bourbon

Origin Colombia

Region Quindio, Pijao

Variety Sidra

Producer Jardines del Eden

Process Washed

Altitude 1850 masl

Roast Omni

Profile Papaya, Grapes, Floral, Caramel, Lime

Sidra has medium to high yield and exceptional quality profile. Its cup profile will depend on the climate, attitude and other factors in processing; however common tasting notes include: floral hints, tropical fruits, honey, ginger, brown sugar and vibrant acidity.

Sidra thrives at high attitudes, typically grown between 1,500 to 2,000 m.a.s.l. This elevation range is ideal for developing the complex flavours and vibrant acidity that Sidra is known for. The cooler temperatures and slower maturation process at these heights allow the cherries to develop more sugars and nuanced flavour compounds, resulting in a cup profile that is both bright and complex.

Sidra is a captivating and exotic addition to the world of specialty coffee. It is widely believed that Sidra was developed in Ecuador by a private organization, with some sources attributing its creation to Nestlé, which reportedly hybridized Ethiopian and Bourbon varieties to produce this unique cultivar.

Even thought is susceptible to leaf rust, it is resistant to drought. However, Sidra needs special care at the farming level which means farmers need to implement careful pest management practices to protect their crops.

At Jardines, the team of pickers selectively harvest only the ripest cherries, which are then carefully transported to La Pradera processing center. To preserve their freshness, the cherries are transported in grain-pro bags or suitable containers during the cool early morning hours, a crutial step to prevent overfermentation.

Upon arrival, they are first floated in water tanks to remove low-density beans. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable for usage, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is then released as oxygen. This natural filtration process  purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.

Afterwards the cherries undergo a 30-hour underwater fermentation - a critical step that enhances the coffees flavour profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile.

The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavour complexity and preserving the coffees inherent qualities. This result in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character. 

After fermentation, the cherries are pulped and the mucilage is thoroughly washed away. Once coffees are washed they are spread out on raised beds in greenhouse. The team monitors them closely to ensure even drying and optimal quality. We aim for 9.5% - 11% moisture content, which is the perfect point for us. Our greenhouse concentrates a temperature range of 20 to 38 celsius, which helps us to maintain a constant drying time for our coffees.