We recently used this coffee in the 2018 World Barista Championship to garner a 5th place finish. The flavor profile is unbelievable, with candied citrus qualities, luscious sweetness and a creamy mouthfeel. The acidity is very balanced and crisp, with some green grape like flavors and some nice florals. We cupped and scored this lot at 91 points.
The story of this unique variety of coffee is fascinating. Originally discovered in Ecuador, Sidra is a cross of Red Bourbon and Typica varieties. When La Palma y El Tucan received the seeds, they actually thought they were planting Red Bourbon. After watching the trees begin to develop, they noticed the morphology of the plant wasn't taking the form of Red Bourbon and had an agronomist come to the farm to figure out what exactly they had growing here. When they discovered it was this natural mutation known as Sidra, they were incredibly excited.
After visiting La Palma y El Tucan in August of 2017, we were so impressed with the drive and desire to create the worlds best coffees. We're thrilled to be establishing a partnership with the team there and very excited to return August 2018.
We actually trust so greatly in the team that we bought this coffee without any samples after we found out we'd be competing at the World Barista Championship and needed something special to share. This was blended in Cole's routine with Lactic Gesha
to create a one of a kind experience for the judges and to keep the story of La Palma y El Tucan fully intact.
The recipe for the espresso course was 14 grams of Gesha with 8 grams of Sidra to bring new dimension and weight to the expressive acidity and elegance of Gesha. For the milk course, 18 grams of Sidra with 4 grams of Gesha, to push the intensity of sweetness through the milk and create complex flavors.
We have a very limited amount of this Sidra, lot 129.
This is the second year working with La Palma y El Tucan.
La Palma y El Tucan is a near carbon neutral coffee operation.
This season we scored this Natural Sidra at 91 points.