Sidra Coffee Finca El Diviso
$20.00 – $200.00
We taste Kiwi, Lychee, Rose Hips, and Hibiscus.
This coffee is harmonious but intricate. It is bursting with flavor and still elegant, smooth, and approachable. Lots of funky fruity flavors and a thirst quenching tropical acidity.
Best Colombian Coffee. Bourbon Sidra Coffee. Nestor Lasso. Finca el Diviso
“Best Colombian Coffee”
This natural process Sidra coffee is magnificent. Complex, bright, fruity, chuggable. Pour overs are wild and memorable. We taste kiwi, fuji apple, blood orange, and dark cherry. The smell while brewing is like a bouquet of flowers. As a single origin espresso we tasted all of the above as well as hints of hops and sparkling wine. It’s the best Colombian coffee we’ve had this season. Hands down.
About Finca El Diviso
Finca El Diviso started out in 1996 as a commercial farm and a smaller selection of varietals. Owner Jose Uribe Lasso has since built a farm management team including his sons Johnathan, Nestor, and Adrian. Jose has given each of his sons their own lots on the farm to experiment with.
Adrian and Nestor have both studied at the Colombian national coffee education program, SENA. Nestor was recognized in the 14th annual Sprudgie Awards in the Most Notable Producer category.
They work with their neighbor Johan Vergara and Lohas Beans to create a powerhouse of specialty coffee. Their farms are a quintessential force empowering specialty coffee in the region. They have refined the infrastructure of their plantations and endeavored to improve the quality of their coffee through preservation of the native forest environment, centralized milling and processing, and facilitating new experimental processing techniques.
They planted new specialty varietals such as Pink Bourbon, Tabi, Aji, Gesha, and Sidra. Some of you will remember that we featured a bright and juicy washed Gesha from Finca El Diviso on this site a couple years ago.
We are elated to offer this new Sidra microlot. And to showcase the farm once again. This is some of the most unique and prolific coffee we’ve ever had.
Their plantation and mill includes 14 hectares utilized for coffee and an additional 5 hectares of natural reserve where they take care of and preserve the diverse flora and fauna of the landscape.
The Sidra varietal is a mysterious one. It was initially thought to be an intraspecific hybrid of Bourbon and Typica. However, according to recent studies performed by the World Coffee Research Institute it has no clearly identifiable genetic identity. Some say it is derived from Ethiopian landrace varietals.
Because there is no singular source to reference many different crops may be identified as Sidra. Don Olger Rogel was likely the first person to introduce the Sidra varietal (sometimes referred to as Bourbon Sidra or Sydra) to the world via the specialty coffee market in Ecuador.
It is widely reported that the varietal was developed at the Nestlé breeding facility in Ecuador. It was said to have been given to farmers for free in order to collect feedback from them. As far as we know, that is unverified and the Nestlé facility has since closed. One of the first plantations to commercially grow Sidra was La Palma y El Tucan in Cundinamarca Colombia.
Between 2012 and 2015 they planted over 6000 plants as the varietal became popular in specialty coffee circles. Cole Torode used their natural Sidra to place 3rd in the world Barista Championships in 2019.
As a roaster, the easiest way to verify a Sidra coffee is by the cup quality and flavor. Certainly, it helps to acquire the coffee from an accredited farm with a history of producing the variety. Furthermore, the beans tend to be longer and pointier than other aribica coffees.
In the field the coffee trees grow up to four meters tall. The trunks are thick and heartier than other coffee trees. The cherries are clustered together densely along the branches. They have dark green leaves and long flowers that have five petals on them. It is a high yielding plant that needs shade to grow.
This idiosyncratic coffee undergoes natural processing.
- Firstly, The farm’s team inspects the cherries and floats them in water to remove any beans lacking density. They then drain and scrupulously collect the most faultless cherries for processing.
- Secondly, the coffee goes through traditional natural processing. They shade dry it on raised beds for 35-40 days.