Ecuador Pichincha Sidra Coffee

A Sidra from Pichincha, the province around Quito in Ecuador's northern highlands. The variety is prized for its precision: mandarin and peach with jasmine and brown sugar in a clean, precise finish.

Origin & Story

Sidra is a young variety with an old puzzle attached. It is widely believed to come from Pichincha, where it was developed in the early 2010s with backing from Ecuador's agriculture ministry and local businesses, as a cross between Typica and Bourbon. Genetic tests have also found similarities to Ethiopian heirloom coffee, so its true ancestry is still debated.

It took the stage quickly. With a vibrant acidity, complex fruit and floral notes and a velvety body, Sidra has been used in the World Barista Championship and has built a following among roasters. Producers such as Finca Soledad and Café Granja La Esperanza are known for growing it at high altitude.

Pichincha is one of Ecuador's northern highland provinces, alongside Imbabura and Carchi, where coffee grows high in the Andes. Ecuador grows coffee from sea level to about 2,000 meters, and its arabica varieties include Bourbon, Typica, Caturra and Sidra.

In the cup, expect mandarin brightness, jasmine, peach and brown sugar. A V60 gives the clean, crystalline cup this variety is known for. Because Sidra is so young, growers and roasters are still learning how best to handle it, and each new lot tends to be described as a small discovery.

Reading the Flavor Profile

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