Origin: Colombia

Farm: Jardines del Eden

Varietal: Sidra

Altitude: 2050 MASL

Certification: Micro-lot

Process: 30hr Washed

Cup Score: 90.5

Cherry Blossom, Kiwi & Rock Minerality

A standout, competition Sidra from the multi-award-winning Jardines project - one of the world's leading farms for experimental exotic coffee production and zero-waste environmental sustainability.

This beautiful 90+ Sidra has exceptional complexity - expect pronounced sweetness, floral fruit delicacy with varietal-unique minerality. The high-level of meticulous production at each stage of the 30 hour submerged process again proves why the two Jardine farms are industry renowned in their cultivation, experiments, attention to detail and clever control of waste product.

This rare and difficult to produce varietal is one of 20 award-winning exotics produced at Jardines.

Farm:

In our pursuit of the perfect land that nurtures exceptional coffee beans, we have discovered a magic field nestled within the breathtaking mountains of Pijao, Quindío. Pijao is a natural wonder in the heart of Colombia’s Andean region.

And it was in this sweet spot that we proudly founded two of our renowned experimental farms: Jardines del Eden and Jardines del Encanto.

Our project encompasses more than 20 award-winning exotic varietals Jardines del Eden is a 19-hectare farm located at 1750 – 2050 m.a.s.l, in the municipality of Pijao in the Quindio department. The mountainous geography, covered by spectacular biodiversity and wrapped by a fresh microclimate, makes the coffee grown here sweet, balanced, and with a high-quality cup profile.

By working with nature instead of against it, we can produce coffees that not only taste exceptional but also reflect our values of sustainable farming practices and social responsibility. Jardines del Eden’s main purpose is to work through innovative and sustainable practices to make our coffee the best cultivated in Colombia.

After the ripest cherries of our varietals are picked, they are stored in plastic tanks and transported to our processing center, La Pradera. This is done either early in the morning or at night when the temperature is at its coolest to avoid over-fermentation.

At La Pradera, our coffee passes through different stages to ensure its quality during processing.

We also contribute to the environment by transforming the wastewater produced in the processing area into O2. This makes processing our exotic varietals eco-friendly and zero waste.

We have installed an innovative Green Filter, which treats all the wastewater discharged by our coffee processing. This green filter is a series of greenhouses with Vetiver grass, which is irrigated with wastewater produced in the processing area. Once the wastewater goes into the vetiver grass, its contaminants start to degrade while water passes through different processes until it is released as oxygen.

This represents our latest innovation in Green Filter Systems, becoming the first coffee facility with these characteristics in the entire department of Quindío and the largest project in the region today.

Process:

This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects, the cherries are then exposed to 30 hours of underwater fermentation before being pulped.

The parchment is then gently washed and dried in temperature controlled conditions until ideal moisture content is achieved.

Its sweet and bright profile is a characteristic of this unique variety, said to have originated in Ecuador.

Varietal:

Sidra is a hybrid between Bourbon and Typica varieties. Its sweet and bright profile is a characteristic of this unique variety, said to have originated in Ecuador.

Growing to a medium height the Sidra tree has a notably high yield, making it both manageable in the field and rewarding at harvest.

The variety is visually striking during ripening, as the cherries mature uniformly to a deep, vibrant red, an indicator of careful genetic selection and consistent development.

Sidra shows strong tolerance to leaf rust and demonstrates impressive resilience under dry conditions, traits that make it well-suited to increasingly unpredictable climates. However, the trees are highly susceptible to pests, requiring close attention and thoughtful farm management to protect both plant health and cup quality.

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