Sidra's Pleasure

We introduce to you another highly rated variety of coffee, and definitely a sought after one indeed. This one is called "Sidra", a very well known and rare variety, straight out of Tolima, Colombia. 

El Vergel Estate, where this Bourbon-Sidra Hybrid was born, started growing coffee back in 2015. After facing challenges in the local market by 2017, Martha, Shady, and Elías began searching for innovative ways to add value to their coffees and bridge the gap between producers and roasters. In 2019, a vision was born to unlock the true potential of Colombian coffee by embracing innovation in processing, education, and sustainability. Their mission was to connect coffee growers directly with international markets, ensuring fair prices and transparency. Today, in 2026, they have created a thriving network of 250 coffee-growing families, with four major projects across Colombia, a dedicated team of over 25 coffee professionals, and a well known global community. Their journey is a testament to the power of innovation and community in transforming the coffee industry for the better.

This Sidra's Pleasure crop is crafted from handpicked Borbón Sidra cherries, a hybrid variety celebrated for its floral complexity and refined acidity. This exclusive lot was planted at El Vergel Estate in 2020. After harvesting at peak ripeness, the cherries undergo manual sorting to ensure only the highest-quality fruit continues through processing.

Fermentation is where this coffee truly shines. The cherries are placed in hermetically sealed plastic tanks for a 72-hour anaerobic natural fermentation. During this stage, mosto-lixiviates collected from a previous Java fermentation is introduced. Rich in microorganisms developed during the earlier batch, this inoculation method accelerates fermentation and enhances flavor complexity.

The mosto is refregerated to 3 degrees celcius for up to 24 hours before use, preserving microbial integrity for optimal impact. Post-fermentation, the cherries are laid out on African drying beds for 10 to 15 days. This slow, even drying process preserves the coffee's vibrant natural profile while maintaining flavor. Finally, the beans undergo a 30-day Stabilization period in GrainPro bags. This resting phase ensures that the flavors fully integrate and mature, delivering a consistent and polished cup with layered fruit notes and bright, refined acidity and a highly complex profile. 

Our roast approach to this coffee was a bit of a challenge, as the complex profile of it had to be highlighted in the various brewing methods out there. As it could for sure be enjoyed as a filter brewed coffee, we thought that we should serve it due diligence by extending the roast degree to hit an omni roast level, as we've found out after various trials, brewing methods, that it is a true pleasure to enjoy this coffee in every brew method imaginable, and it definitely delivers to its name. A true Sidra's Pleasure! 

Crop Information:

• Origin: Colombia - Tolima
• Variety: Bourbon Sidra
• Processing Method: Anaerobic Natural
• Altitude: 1500 Meters Above Sea Level
• Aroma/Flavor: Very Complex, Guava, Brown Sugar, Caramel, White Chocolate, Citric Acidity
• Roasted Level: Omni Roast
• Cupping Score: 86.5 Points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:16 (Coffee:Water)
  • Dose: 20g
  • Water: 320 ml (g) 
  • Time: 2:30 - 3 Minutes
  • Water Temp 95 Degrees Celsius 
  • Grind Size: Coarse (45 clicks on Comandante C4 / 1000-1200 Microns)
  • Method: 10 Pours total (including bloom - The New Tatsu Kasuya Recipe):
    • 30g Bloom.
    • @ 0:30 Min: Add 9 Pours of 32g (every 15 seconds) until you reach 320g.
    • As soon as bed dries: Serve and Enjoy! 

• Espresso / Milk Drinks:
  • • Ratio: 1 : 1.8 (Coffee : Water)
    • Dose: 18g
    • Yield (Espresso Wight): 34g
    • Time: 26 - 28 Seconds

• Turkish Chezve (Ibrik):
  • • Ratio: 1:10 (Coffee:Water)
    • Dose: 10g
    • Water: 100ml (g) 
    • Time: 3-4 Minutes (Brew Medium Not Too Dark)