Sidra is a new hybrid variety of Bourbon and Typica, resulting in a harmonious blend of the sweetness from Bourbon and the crisp acidity of Typica.

This delicately roasted Sidra is cultivated on a four-hectare plot of land in Equador - Pepe Jijon's farm, Finca Soledad. Shrouded under a forest of trees is the plantation. Pepe himself roasts for businesses and friends in Equador, it is obvious that farming is as important to him as roasting, tasting and enjoying the fruits of his labour.

The love and attention Pepe gives in processing and drying this example of Sidra is evident in the cup quality. Expect merlot body and minerality, with delicate Jasmine and Plum sweetness

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.