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In 2026, Colombia is inviting the world to discover their remarkable coffee flavors through new processing methods. Each one is unique in its own way — not every cup is perfect, but every experience is truly memorable.
ABOUT THE SIDRA COFFEE VARIETY IN COLOMBIA
Sidra is a relatively rare and newer coffee variety (also known as Sydra or Bourbon Sidra) recognized for its exceptional cup quality. While its exact origins remain unclear, it is believed to be a newly developed hybrid of Red Bourbon and Typica. Drawing on the characteristics of both parent varieties, it typically carries the deep sweetness of Red Bourbon alongside the fresh fruit flavors and pleasant acidity of Typica.
Sidra trees are very thick-trunked and can grow up to 4 meters tall. The leaves are dark green and the flowers have five elongated petals. The coffee cherries grow in long clusters along the branches.
Sidra is characterized by longer and thinner beans compared to typical Arabica varieties.
Unlike hybrid varieties bred for disease resistance, Sidra has relatively low resilience.
Farmers grow it for its extraordinary flavor potential, which is highly sought after by coffee enthusiasts. Sidra thrives and produces its best quality when grown at altitudes above 1,800 meters above sea level.
ON THE WASHED, THERMAL SHOCK, MICROBIAL AND PASSIONFRUIT FERMENTATION PROCESS
Colombia continues to show the world that there are truly no limits in coffee processing. Despite a wide range of opinions on the matter, the reality is clear, demand for Colombian coffee processed in these new styles is growing year by year.
This co-fermentation lot from Colombia is fermented together with passionfruit. It naturally involves many stages and requires extremely strict process control.
- Stage 1: After harvesting, the coffee cherries are sorted using a flotation method to remove unripe and dried-out cherries, ensuring only the highest quality fruit moves on to the next step.
- Stage 2: A sealed fermentation is carried out in food-grade plastic tanks for 16 hours.
- Stage 3: The coffee is pulped and then undergoes an additional 24-hour resting period in sealed tanks.
- Stage 4: Thermal shock is applied by spraying hot water at approximately 45°C to activate the fermentation process.
- Stage 5: A 36-hour fermentation at a controlled temperature of 25°C. During this stage, the pulped fruit flesh is used as a microbial starter medium, inoculated with a Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast blend. Passionfruit is introduced at this stage.
- Stage 6: Once fermentation is complete, the coffee is thermal shocked by washing in 5°C water to halt fermentation entirely and stabilize the coffee’s quality over the long term.
- Stage 7: A drying process of approximately 76 hours at an average temperature of 40°C. Once the desired moisture level is reached, the coffee is sealed and stored for 2 months before leaving the warehouse.
WHAT DOES SIDRA FERMENTED WITH PASSIONFRUIT ACTUALLY TASTE LIKE?
In the cup, passionfruit hits first — incredibly fresh and vibrant — followed by layers of juicy fruit like lychee and citrus. There’s a gentle mintlike coolness and a fleeting hint of cool rose. The finish is sweetly pleasant.
Cupping note: Passionfruit, Lychee, Orange, Stone fruit, Tea rose
SIDRA PASSION FRUIT GREEN BEANS
Medium-sized beans with color ranging between green and pale yellow.
SIDRA PASSION FRUIT ROASTED BEANS
Light roast, moderately expanded beans with relatively even coloring.
ROASTED COLOMBIA SIDRA PASSIONFRUIT COFFEE DETAILS
- Roast level: Light
- Best suited for: Pour over, Cold brew
- Rest before use: Approximately 10–15 days from roast date.
- Best enjoyed within: 3 months unopened and 1 month from first opening. If not using right away, the beans can be stored in the freezer (freezing can extend freshness up to 1 year — beans can be ground directly from frozen without thawing).
- It is recommended to open the bag one day before use to release gas and pressure, then reseal — this allows the flavors to open up and become more rounded.
- Whole bean. If you’d like it ground, please let iCup know which brewing equipment you use so we can select the appropriate grind size. We encourage customers to own a grinder and grind fresh for each brew.
- Bag weight: 250g
- Roasted by: iCup Roaster
COLOMBIA SIDRA PASSION FRUIT COFFEE INFORMATION
- Origin: Colombia, Oporapa, Huila
- Variety: Sidra
- Processing: Washed, Thermal Shocked, Fermented with Yeast and Passionfruit
- Altitude: 1,850 masl
- Moisture: ~11%
SEE MORE COFFEES FROM ICUP
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