Paola Trujillo Patio Bonito

Sidra (also known as Sydra or Bourbon Sidra) is an exotic variety that could not be traced in origin. There were various myth about that, the most widely known is that it was one of the unreleased varieties in a now-closed Nestle coffee breeding lab in Ecuador. The lab developed hybrids from Ethiopian heirloom and bourbon varieties, which brings more credence to the Nestle creation story when coffee scientist doing genetics analysis of submitted Sidra samples found closer genetic links between them and Ethiopian heirloom varieties. However, another version states that it is a cross between bourbon and typica. It seems today that Sidra are field mutated varieties in various countries that have more common flavour and visual attributes than genes. In other words, the name is in fact a collection of different varieties. This is the reason why Sidra is not a listed variety under World Coffee Research. Indeed, it is visually distinct as compared to other arabica varieties, having larger and rounder cherries with pointed ends, yielding seeds which are longer and thinner like a Gesha. It often display notes of stonefruits, citrus fruits, botanicals and mint.

The full bodied mouthfeel of Sidra like how a bourbon behaves accompanied by its bright acidity when it cools just like how a typica behaves is no wonder Sidra is thought to be a hybrid between a bourbon and typica. This is a coffee with the best of both worlds, complex not only in the aroma but more importantly in its body. Sidra first gained global attention at the World Barista Championship. In 2019, it gained attention as the espresso used in the winning routine of the champion Jooyeon Jeon of Korea, and then again in 2022 when Anthony Douglas of Australia featured a Sidra from Finca El Diviso in Colombia.

Our Sidra was grown by Paola Trujillo, a woman producer in a field dominated by men. By 2024, Paola has spent twenty years in her coffee career. Her initiation into the coffee world was at a coffee company in Nariño when she did quality control. Over time, she discovered her passion for coffee cultivation, and today, she is one of a growing group of new generation coffee farmers in Colombia. Patio Bonito is her first farm and birthplace of her passion. Patio means yard and Bonito means pretty. 

Paola Trujillo's 'pretty yard' is at Caldono town, Cauca department at the southwest corner of Colombia, next to the Pacific Ocean. This charming farm is located at 1570 – 1650 m in the heart of a lush nature, surrounded by avocado and various native fruit trees that provide shade. At 6 ha of land, the coffee trees grow in volcanic soil. Temperature and rainfall are ideal for coffee cultivation, with a large diurnal range between 14 - 25°C and abundant rainfall at 1,800 - 2,000m. The farm carries exotic varieties like Wush Wush, Sidra, Typica, Gesha and Pink Bourbon, most of which require shade trees to mimic the environment of their ancestral habitat in the forests of Ethiopia. At the farm, red cherries were collected and then exposed to 30 hours of underwater fermentation before being pulped. The parchment coffee were then gently washed and dried in temperature controlled conditions. This is the first time Parchmen & Co has featured a coffee from Cauca.


Roast Level
This Sidra has high density and moisture, with average sized beans. The enzymatic notes are better preserved in a gentle roast, accompanied with low ROR. The floral notes are elusive, and can be better presented by a short development. As usual, our roast aims to avoid 3 'Out of Bound' (OB) markers - lingering sour aftertaste, overly sour when cold, astringent when cold. You can expect this roast to be smooth, balanced with clean lingering afterflavours as per our other roast.


Brew Flavour
We are brewing this coffee on the Timemore Crystal Eye on a Mola Abaca filter paper, at 16g @ 780 μm to 250ml of 87°C water to brew this coffee. On a 8-days old coffee, the dry fragrance is sweet like brown sugar, with hints of stonefruits and roasted tomatoes. The brew aroma is stewed fruits and again brown sugar. One is immediately drawn towards the thick mouthfeel of this washed coffee, accompanied by intense caramel sweetness, giving it an impressionable soft and sweet body. The aroma is red dates and plums, with hints of botanicals like fresh lavender, finishing with lavender, milk chocolate and tangerine. On a faster pour, there are hints of chrysanthemum. The acidity is balanced, with mild citric and malic acidity. As opposed to usual behaviour, its sweetness runs opposite to the cooling down of the coffee. Even so, its flavour improves as it cools, adding another dimension of pineapple acidity. 

This is our brew recipe:

0th sec - Add 50 of water
30th - 120th sec - Add 85g of water to 135g
130th - 170th sec - Add 115g of water to 250g

All coffees will be in whole beans. If you require the coffees to be ground, please inform us in the order notes whether you wish it to be: espresso, moka, filter or cold brew.

Savouring our world in a cup!
Enjoy!