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 title. From that moment, "Sidra" began to attract widespread attention.

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

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

Clara Luz Estate

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

About Sidra Coffee

Sidra is not common worldwide, but it is one of the main varieties cultivated in Ecuador. It only became well known after baristas selected it for competitions in recent years. At the 2019 World Barista Championship, Sidra defeated many Geisha varieties to help the Korean competitor win the world title, and there is no denying that it is an exceptionally flavored variety. Recent research shows that Sidra shares characteristics with Ethiopian native varieties similar to Geisha, so some scholars believe Sidra is the result of crossbreeding between Ethiopian native varieties and local Bourbon.

Sidra performs exceptionally well in cupping. Its moderate acidity, notes of red apple and 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.

FrontStreet Coffee Recommendation

Sidra is often mentioned in the same breath as Geisha, and it is easy to see why: the two share a floral, fruit-forward character that traces back to Ethiopian native varieties. If that style of coffee is what you enjoy, FrontStreet Esmeralda Red Label Geisha and FrontStreet Esmeralda Green Label Geisha come from Panama's Hacienda La Esmeralda, the estate that made Geisha famous. The Red Label, officially "Esmeralda Special," is grown at 1600-1800 meters, cups above 90 points, and comes from a single plot, while the Green Label "Private Collection" blends several plots to express the estate's signature high-altitude Geisha profile at a more accessible price.

For a first taste of the so-called "Geisha flavor," FrontStreet Boquete Geisha is a widely recommended entry point. This approachable Geisha delivers the classic Panamanian orange-blossom honey character, an oolong-tea mouthfeel, and a delicate, layered fruit sweet-and-sour, all at a friendly price.

If you would like to explore Ethiopian Geisha itself, FrontStreet Grana Estate Gesha comes from the Grana Gesha farm in Yirgacheffe, a rare estate planted with a single variety. Harvested by hand and dried on raised beds for 14-20 days, it rewards a medium-light roast with bright citrus acidity, elegant ginger-lily florals, the full sweetness of ripe fruit, and a delicate, silky, typical Geisha finish.