Flavor Profile of Ecuador Clara Luz Estate Washed Bourbon Sidra Coffee Beans - Variety Characteristics

The Rise of Sidra Coffee

At the 2019 World Barista Championship, Korean barista Jooyen Jeon used Sidra coffee beans from Ecuador to defeat numerous Geisha varieties and win the world championship. As a result, "Sidra" coffee beans began to attract widespread attention.

Then in 2022, Anthony Douglas also used Sidra coffee beans to win the World Barista Championship. This made everyone even more curious about what exactly this coffee bean variety is.

FrontStreet Coffee's investigation revealed that Sidra is a coffee variety developed in the 1990s when Ecuador's coffee research center crossbred introduced Typica with local Red Bourbon. Due to its excellent flavor performance, small-scale commercial cultivation began for research purposes. The Sidra coffee beans used by Jooyen Jeon came from one of these commercial coffee farms—Clara Luz.

Clara Luz Estate

Clara Luz Estate was established in 2014, located in the highlands of the Loja region, surrounded by two rivers. With its mild and pleasant climate and rich ecosystem, it is highly suitable for coffee cultivation. The estate won second place in the 2018 Ecuador Coffee Competition.

About Sidra Coffee

Sidra coffee is not common worldwide but is one of the main coffee varieties cultivated in Ecuador. It only gradually became well-known after being selected by baristas for competitions in recent years. At the 2019 World Barista Championship, Sidra defeated many Geisha varieties to help the Korean contestant win the world championship. There's no denying that this is an exceptionally flavored coffee variety. Recent research shows that Sidra shares characteristics with Ethiopian native varieties similar to Geisha. Therefore, some scholars believe that Sidra coffee is the result of crossbreeding between Ethiopian native varieties and local Bourbon.

Sidra coffee exhibits exceptionally excellent flavor in cupping. Its moderate acidity, notes of red apple, apricot, and jam-like sweetness make it highly appealing.

Coffee Details

Origin: Ecuador 🇪🇨
Region: Loja
Estate: Finca Clara Luz
Grower: Serbio Gonzales
Altitude: 1720m
Harvest: 2022
Variety: Bourbon & Sidra
Processing: Washed
Roast Level: Medium
Flavor: Cherry, Dried Apricot, Brown Sugar, Jam

FrontStreet Coffee's Brewing Recommendations

Coffee Dose: 15g
Ratio: 1:15
Grind Size: Medium grind (75% retention on #20 sieve)
Water Temperature: 90°C
Brewing Method: Three-stage pouring

First, pour 30ml for a 30-second bloom. For the second stage, pour 120ml in circular motions from the center outward. When the water level drops to halfway, pour another 75ml using the same method. The total extraction time should be 2 minutes.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

For more specialty coffee beans, please add FrontStreet Coffee's personal WeChat account: qjcoffeex