Sidra is a variety of debated origin, most often traced to Ecuador, prized in competitions for stone-fruit and floral notes. Genetic tests give mixed results.
Sidra is most often traced to Ecuador's Pichincha province, possibly to a Nestle breeding facility working with Ethiopian and Bourbon material, and is credited to Don Olger Rogel's introduction of it to Ecuador's coffee sector. Early accounts called it a Typica-Bourbon cross, but genetic tests have been inconsistent: some samples resembled Ethiopian heirloom material and others did not, and World Coffee Research has said Sidra may be several varieties sold under one name. It is grown mainly in Ecuador and Colombia, around 1,650 to 1,800 m. Tasters report ripe stone fruit, citrus and floral notes.
Field notes
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La Palma y El Tucan in Colombia was among the first commercial growers, planting about 1,800 trees in 2012 and 4,300 more in 2015.
Sources · 1 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-11-11. Some details here are less settled than others.
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