Villa Betulia Sidra Dial

Luis Anibal's farm is home to the intriguing Sidra coffee variety, a modern rarity with debated origins. Some believe it emerged from Nestle's labs, while others point to heirloom varieties in Ethiopia as its source. Sidra captivates with its dominant stonefruit flavors, subtle citrus undertones, and smooth, silky mouthfeel. Luis employs carbonic maceration, a sophisticated fermentation technique, to bring out the best in Sidra. This innovative approach intensifies the coffee's distinctive profile, making each cup a delightful and memorable experience.

Luis Anibal Calderon has made it his life's passion to cultivate unique varieties of coffee. Luis comes from a line of coffee farmers, having started his venture on his father's farm at the age of 9. His thirst for unique coffee varieties has made him known for his obsession with the limits of the plant. He views his collection as an arboretum of sorts, always striving to find new cultivars and has become famous for his success in growing new and interesting coffee; our partnership with him can lead us to a new world of unique coffees.

We taste notes of Candied Citrus and Rose.

Our brewing recommendation:

Dose: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.45
Extraction: 20.50%

 

The Villa Betulia Sidra dialed really quickly for us. We found the best dial to be a grind size around neutral combined with a 21g dose to produce a TDS of 1.45% and extraction of 20.5%. In general, I’m noticing that Sidra varieties taste great with a 21g dose. The higher dose amplifies the fruity and candy notes. This coffee tastes like candy when dialed well and should have a long, sweet, juicy aftertaste.

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