Sidra Pitalito

Sidra Bourbon
The Sidra variety is a captivating and exotic addition to the world of specialty coffee. Although its precise origins remain somewhat unclear, research conducted by World Coffee Research suggests that Sidra shares genetic similarities with Ethiopian Landrace varieties. 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 though it 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. Sidra’s true magic lies in its cup profile. This variety is celebrated for its complexity and balance, offering a sensory experience that combines the best of its Ethiopian heritage. Its cup profile will depend on the climate, altitude, and other factors in processing, however common tasting notes include: floral hints, tropical fruits, honey, ginger and brown sugar and a vibrant acidity.

The Sidra variety thrives at high altitudes, 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. In countries like Ecuador and Colombia, where Sidra is cultivated, high-altitude farms often produce some of  the most sought-after lots of this variety. The combination of Sidra’s genetic potential and the unique terroir of these regions creates a truly exceptional coffee.

Natural
Brayan, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at Las Brisas farm, where they are hand-sorted and floated to remove any low-density, underripe, or defective cherries. Afterwards, cherries are exposed to 45-hour aerobic fermentation. This controlled fermentation carried by Brayan follows the Cofinet’s protocol. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, and deeply connected to its origin. Once the fermentation stage is completed, the cherries are transferred to parabolic dryers. Here, they are spread evenly in thin layers to ensure consistentairflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold. The drying process can take between 10 to 15 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied.

Brayan Smith
Brayan is a third-generation coffee grower from Huila. He is a passionate young coffee farmer who decided to preserve his family tradition while focusing on improving coffee practices and cultivating new varieties to enhance their specialty coffee crops. His farm SATUS is located at 1500-1850 m.a.s.l in Pitalito, Huila.
Since childhood, he has witnessed his family’s dedication to coffee production and the care and excitement they invest in every harvest. He is now the leader of the association “Asosatus,’ which produces excellent coffees from Huila.