{"id":91057,"date":"2026-06-09T14:22:20","date_gmt":"2026-06-09T12:22:20","guid":{"rendered":"https:\/\/www.coffeesapiens.org\/sidra-variety-from-ecuador-to-the-world-championship-an-exceptional-coffee\/"},"modified":"2026-06-23T18:08:08","modified_gmt":"2026-06-23T16:08:08","slug":"sidra-variety-from-ecuador-to-the-world-championship-an-exceptional-coffee","status":"publish","type":"post","link":"https:\/\/www.coffeesapiens.org\/en\/sidra-variety-from-ecuador-to-the-world-championship-an-exceptional-coffee\/","title":{"rendered":"Sidra variety from Ecuador to the world championship: an exceptional coffee"},"content":{"rendered":"

The first time I tried a coffee labeled as Sidra from Ecuador, I found myself staring at the cup searching for words. It was floral, fresh, with a bright acidity that reminded me of bergamot and lemon, with a silky body and a sweetness that lingered for a long time. I thought it was the processing, but the barista explained that it was the variety: Sidra, a 100% landrace coffee of Ethiopian origin adapted to Ecuadorian farms, which has reached the world barista championships thanks to Ecuadorian baristas. I researched everything about this variety, and what I found is fascinating. Let’s begin!<\/p>\n

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