Santiago Noriega, Cultivares, Colombia, Sidra

This coffee opens with ripe fruit aromatics reminiscent of dried plum and raisin. The first sip reveals sweet, juicy red fruits layered with forest berries, jasmine, peach, tangerine, and starfruit. As it cools, maple syrup, licorice candy, and flat cola nuances become more pronounced. With its silky body and medium–high acidity, it delivers a balanced, multi-layered profile.

Variety: Sidra

Sidra is recognized as an Ethiopian landrace variety, though its exact origin remains uncertain. The variety known as Sidra in Ecuador has also been genetically confirmed to trace back to Ethiopian landrace lineage.

Ethiopia is widely regarded as the geographic birthplace of Arabica coffee, with more than 60 identified varieties — making it one of the most biologically diverse coffee-producing regions in the world. The spread of these varieties to other regions varies significantly, and ongoing research continues to study their migration and adaptation.

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