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Swerl Coffee Roasters

Los Magnifícos Sidra | Colombia

£18.50

  • Candy, Sweet Green Grapes, Lychee, Starfruit
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Huila
Varietal
Sidra
Process
Washed
Roast Level
Light
Producer
Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca & Stiven Hoyos (Monkaaba Group)
Farm
Los Magnificos
Altitude
1600-1899 masl

What to expect

In the cup you can find

Candy, Sweet Green Grapes, Lychee, Starfruit

Overall profile

Lychee, Star Fruit and Sweet Green Grapes lead this bright, candy-like Sidra from Huila.

Sensory profile

Acidity
4/5
Body
2/5
Sweetness
4/5
Funk
1/3
Adventurous
2/5

About Swerl Coffee Roasters

Swerl began in Falkenberg in 2019, when Beatriz and Daniel converted a 1972 Mercedes bus into a coffee bar. Now a dedicated roastery, it works closely with producers to share seasonal coffees that express their origin. Careful sampling, roasting and quality control support its focus on traceability, consistency...

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Roaster notes


Colombia — Los Magníficos Monkaaba Sidra Field Blend (Washed)

Tastes Like — 🍈 Lychee • ⭐ Star Fruit • 🍇 Sweet Green Grapes • 🍬 Candy

DETAILS

  • Producers: Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca & Stiven Hoyos — Monkaaba Group

  • Region: San Agustín, Huila, Colombia

  • Varietal: Sidra

  • Process: Washed (varying protocols per producer)

  • Altitude: 1,600–1,989 MASL

  • Roast: Filter

  • Size: 250g

INTRO

A Sidra blend from five Monkaaba producers in San Agustín — bright, candy-like, and deeply aromatic, sourced through Swerl's partners at Semilla. A lot designed with purpose: to ensure that small-scale producers with exceptional quality but insufficient volume can still access the specialty market and earn the prices they deserve. In the cup: lychee, star fruit, sweet green grapes, and a candy-like sweetness that runs from first sip to last.

THE PRODUCER

Los Magníficos is a Semilla and Monkaaba initiative built around a simple and important truth: in a massive producing region like Huila, the economics of small lots work against the producers who make them. When a smallholder cultivates a tiny plot and delivers a small amount of exceptional coffee, the logistics of managing, cupping, and selling that individual lot are often too costly or time-consuming to justify for most buyers. The result is a holding pattern — quality goes unrecognised, and producers are unable to access the higher prices their work deserves.

Los Magníficos exists to break that cycle. By cupping and selecting individual lots at the Monkaaba bodega, then blending the finest small separations from multiple producers into a single cohesive lot, Semilla creates both an economic pathway and a community — giving smallholders access to dialogue, learning, and international markets that would otherwise be closed to them. Five producers contribute to this Sidra lot: Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca, and Stiven Hoyos — each farming plots across 1,600–1,989 MASL in San Agustín, with processing varying between producers before each delivers their parchment to the Monkaaba bodega for analysis and selection.

Sidra is a variety grown primarily in Huila and Ecuador, genetically identified as Ethiopian Landrace. Celebrated for its vivid aromatic complexity, bright fruit-forward acidity, and the candy-like botanical character it delivers at altitude, it thrives across the diverse growing conditions represented by these five producers — and the resulting blend is a compelling demonstration of what the variety is capable of in the right hands.

THE PROCESS

Processing varies between the five contributing producers, with each applying their own washed protocol before delivering parchment to the Monkaaba bodega:

🍒 Hand-picking — Sidra cherries selectively harvested at peak ripeness by each producer 🔧 Depulping — Outer skin removed before fermentation 🧪 Washed fermentation — Beans fermented according to each producer's individual protocol 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content before delivery to the bodega 🔍 Bodega selection — Parchment coffee from each producer tasted, analysed, and selected by the Semilla and Monkaaba team before blending into the final lot

The cupping and selection process at the Monkaaba bodega is the defining step — by tasting and analysing each producer's contribution individually before blending, Semilla ensures that only the finest small separations make it into the final lot, building the candy-like lychee and star fruit complexity that defines this blend while maintaining the clean, bright structure that makes it so compelling.

THE CUP

A bright, candy-like, and deeply aromatic washed Sidra from five smallholder producers in San Agustín — lychee vibrancy, star fruit brightness, and sweet green grape complexity in a clean, sparkling cup with a long candy-like finish. A purposeful and beautifully executed lot that gives small producers a platform their quality deserves.

Flavour Notes

🍈 Lychee ⭐ Star Fruit 🍇 Sweet Green Grapes 🍬 Candy

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Country of Origin

Colombia, South America

In this coffee

Lychee, Star Fruit and Sweet Green Grapes lead this bright, candy-like Sidra from Huila.

  • Candy
  • Sweet Green Grapes
  • Lychee
  • Starfruit

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Washed

In this coffee

Lychee, Star Fruit and Sweet Green Grapes lead this bright, candy-like Sidra from Huila.

  • Candy
  • Sweet Green Grapes
  • Lychee
  • Starfruit

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Lychee, Star Fruit and Sweet Green Grapes lead this bright, candy-like Sidra from Huila.

  • Candy
  • Sweet Green Grapes
  • Lychee
  • Starfruit

About this variety

Sidra is often chosen for a highly aromatic, floral and sweet cup. Citrus, stone fruit and tropical fruit are common reference points in expressive lots.

Why this one is different
  • Colombia
  • Huila
  • 1600-1899 masl
  • Washed

Colombian Sidra can move from elegant and floral to rich and fruit-soaked. The reviewed washed coffees show jasmine, lychee, grape and raspberry with a clean, creamy feel, while the natural lot turns towards plum, dark cherry, blackberry and chocolate. That contrast makes the named process especially useful when choosing between bags.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

The reviewed Colombian Sidras come from distinct producers and regions rather than one standard national style. Their shared aromatic fruit is useful context, but washing, cherry resting or natural drying determines whether the cup feels delicate, juicy or deep and wine-like.

Identification note Sidra and Sydra are market names whose plant identity can vary. This Colombian context follows each producer's supplied variety and does not assume every planting has been genetically verified.

Classification Reported cultivar

Technical lineage Confirmed Sidra material has been placed within a Core Ethiopia genetic group, but this lineage is not automatically assigned to every producer-labelled Sidra planting.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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