Colombian Coffee Beans｜Introduction to Huila Region Divisoria Estate Sidra Coffee Beans

Colombia: The Premier Coffee-Producing Nation

When it comes to coffee, Colombia stands out as the third-largest producing country in the world, after Brazil and Vietnam, and it is also the world's largest exporter of Arabica beans. Thanks to excellent geography and climate, Colombia produces high-quality coffee renowned around the globe.

Geography and Growing Conditions

Located in northern South America, Colombia has both coastal and inland territory. The terrain generally divides into western mountains and eastern plains: the west is dominated by the Andes, while the east comprises the Orinoco and Amazon plains. Colombian coffee is grown mainly in the Andes, where the annual temperature hovers around 18°C and rainfall ranges from 2000 to 3000 millimeters. Because the country sits in the tropics, the mountain terrain produces diverse climates and makes harvesting possible year-round. High mountains, volcanic soil, and varied microclimates give Colombia a natural pasture for coffee.

Colombian Coffee Regions: The Huila District

Colombia's large land area encompasses several coffee-growing regions. Mountainous terrain and different microclimates mean each region produces a distinct flavor profile. Today, Colombia's most renowned producing regions include Antioquia, Santander, Huila, and Nariño.

Huila Province lies in southern Colombia, at the southern end of the central mountain range, formed by the central and eastern ranges of the Andes. Most of it sits in the Magdalena River Valley and is Colombia's most famous specialty coffee area. The region is made up of hills surrounded by mountains, with coffee grown at altitudes between 1200 and 1800 meters and temperatures typically between 17°C and 23°C. High altitude, volcanic soil, abundant water, and a unique climate combine to produce coffee with a pure, balanced, gentle profile. FrontStreet Coffee's introductory selection of Colombian beans comes from Huila.

Finca El Diviso: A Notable Estate

Several well-known estates operate in Huila, among them Finca El Diviso. It is a small farm of just 14 hectares, a family business that has produced coffee for 27 years. Founded by Jose Uribe Lasso in 1996, it is now run mainly by his grandson Nestor Lasson, with most staff made up of family and friends. Nestor is young and energetic, always pushing for excellence in cultivation and processing. Besides growing varieties such as Bourbon, Caturra, and Geisha, he has introduced rarities including Pink Bourbon, Sidra, and Castillo.

Finca El Diviso rose to prominence at the 2022 World Barista Championship (WBC), when Australian competitor Anthony Douglas used Sidra beans from the estate and won, bringing instant fame to both the farm and the Sidra variety.

The Sidra Variety

In recent years, rare varieties have been increasingly used in world coffee competitions, and Sidra has emerged among them. According to some sources, Sidra originally comes from Pichincha Province in Ecuador and may have originated at a Nestlé coffee breeding institution there. At the time, the institution was developing hybrids of Ethiopian and Bourbon varieties. Although it closed several years ago, it is believed that Sidra was one of its "unreleased varieties." Later genetic testing of Sidra samples showed they are genetically similar to Ethiopian native varieties, which explains why Sidra carries the same floral notes and fruit acidity.

Sidra needs a shaded environment to grow and suits cultivation above 1600 meters. In terms of yield, it produces well because it resists several pests and diseases, but it offers little resistance to leaf rust and some coffee berry diseases.

FrontStreet Coffee's Colombian Finca El Diviso Sidra

FrontStreet Coffee's Colombian Finca El Diviso Sidra Coffee Beans

Region: Huila region
Estate/Processing Plant: Finca El Diviso
Altitude: 1700-1850 meters
Variety: Sidra
Processing Method: Double anaerobic natural processing

Flavor Profile: Grape, passion fruit, apricot preserves, citrus, fermented notes

FrontStreet Coffee's Finca El Diviso Sidra beans undergo double anaerobic natural processing and are roasted to a medium-light level. FrontStreet Coffee brews them with a V60 at a 1:15 ratio and 92°C. The brewed coffee reveals fermented wine-like aromas, with the fruit flavors of grape, passion fruit, and apricot preserves on the palate. It has citrus-like acidity and a smooth mouthfeel.

FrontStreet Coffee Recommendation

Colombia and Brazil sit at the heart of South American coffee, and if the balance and body of the continent are what you are after, FrontStreet's Brazil Cerrado Red Bourbon is a fine place to start. A classic Brazilian single origin from the well-known Cerrado region, this red bourbon is roasted medium, revealing creamy peanut, toasted bread, caramel, and hazelnut. The cup is rounded and low in acidity with a slight bitter edge — good as a pour-over, and equally at home in a moka pot, an espresso SOE, a siphon, or a French press.

For the rare-variety angle that Sidra represents, FrontStreet's Brazil Queen's Estate is another distinctive pick. Grown in Mogiana near South Minas, where fertile red volcanic soil feeds the fruit, it is an uncommon Yellow Bourbon — a mutation of Red Bourbon — with a cleaner fruit character. Through pour-over, moka pot, or a home espresso machine, it delivers a sugarcane sweetness found in no other region, along with fruit and chocolate notes.