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Coffee variety
Sidra came out of Ecuador and is now grown in small quantities across the northern Andes. It was long described as a cross of Bourbon and Typica, but genetic testing, including a 2026 study, places it with Ethiopian landrace varieties instead. It is bought for aromatics — jasmine, bergamot, citrus over a light, tea-like body — and it is one of the few varieties that can carry a whole cup on smell alone.
2 to choose from right now, from $25.00. Roasted within 1 business day of your order and shipped within 1–2 business days. Delivery is free across Metro Vancouver with no minimum, and shipping anywhere else in Canada is free on orders over $50.
Light in body for a coffee grown this high, with a clarity that reads closer to a good tea than to a classic Latin American cup. The aromatics arrive before the flavour does: floral at the top, citrus underneath, and a sweetness that stays gentle rather than turning syrupy. It rewards attention and punishes a rushed brew, which is a fair description of most varieties people are willing to pay a premium for.
Finca Terrazas del Pisque in Pichincha, Ecuador, at 2,100 masl — the highest lot in our catalogue — washed, which is the processing choice that lets a variety like this speak plainly. And El Diviso in Pitalito, Huila, Colombia, at 1,850 masl, anaerobic washed, which is the opposite bet: a sealed fermentation layered over a delicate variety. Same variety, 250 metres apart, processed at two ends of the range. If you want to taste what processing actually does, buying both is the clearest experiment on this site.
If you have not had Sidra before, start with the washed Ecuadorian: it shows the variety plainly, with nothing layered over it. Choose the anaerobic Colombian once you know the cup and want the processing to push it further. The Ecuadorian is omniroast; the Colombian is roasted for filter. As espresso, the Ecuadorian pulls a bright, fruit-forward shot rather than a chocolatey one, so if that is new to you, brew it as filter first.
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