Ernedis Rodriguez's El Paraiso farm in central Huila has become synonymous with experimental processing and rare varietals. This small-lot Sidra represents a second picking from the same trees that yielded one of last month's most talked-about coffees—a chance to experience this elusive Ethiopian-heritage varietal with slightly more developed fruit character. While Sidra's exact lineage remains mysterious, genetic analysis points to Ethiopian landrace origins, and Rodriguez's meticulous cultivation brings out everything that makes this varietal special: weightless florals, cooling acidity, and a silky body that seems to float across the palate.
Tandem Coffee Roasters has handled this delicate lot with precision, developing the coffee just enough to bring forward ripe stone fruit and syrupy red berry sweetness while preserving Sidra's signature floral elegance and creamy vanilla finish. It's a masterclass in restraint—letting the variety and the producer's work speak for themselves.
Tasting Notes
Expect layers of nectarine and apricot, vibrant raspberry and strawberry syrup, white florals (jasmine and orange blossom), and a long, creamy vanilla finish. The body is silky and light, almost tea-like in its refinement. Acidity is bright and cooling, like citrus zest, but never sharp—it lifts the fruit notes without overwhelming them. The finish lingers with gentle sweetness and a hint of bergamot. This is a coffee that rewards attention: each sip reveals something new as it cools.
Brew Methods
This Sidra shines brightest in pour over methods—V60, Kalita Wave, or Chemex—where its delicate florals and layered fruit can fully express themselves. Use a ratio around 1:16 or 1:17, water at 200-202°F, and a medium-fine grind. For espresso, pull it on the lighter side (1:2.5 to 1:3 ratio) to preserve acidity and floral notes; it makes a stunning single-origin option for those who enjoy fruit-forward shots. French press works if you want more body, but keep steep times shorter (3 minutes) to avoid muddying the clarity. This isn't a coffee for dark roasts or heavy-handed brewing—treat it gently and it will reward you.
About Tandem Coffee Roasters
Based in Portland, Maine, Tandem has built a reputation for sourcing exceptional lots and roasting them with care and precision, letting origin character take center stage.
Clive's team is here to help dial in your grinder settings and recommend brewing equipment that will let you experience every nuance this rare coffee has to offer. Whether you're new to Sidra or a seasoned exotic-varietal enthusiast, we'll make sure you get the most from every cup.