Sidra vs Sidra Advanced Natural: What Changes

El Diviso produces multiple Sidra expressions — the standard multi-stage natural, a washed version, and the Advanced Natural. The differentiation lies in fermentation intensity and duration. The Advanced Natural uses extended anaerobic fermentation phases with leachate reintroduction and yeast inoculation, producing a cup that takes Sidra's already exceptional tropical complexity and amplifies it significantly. Where the standard natural is elegant and competition-refined, the Advanced Natural is bolder, fruitier, and more explosively aromatic — a deliberate choice for buyers and roasters who want Sidra at its most extreme expression.

The Advanced Process

The Advanced Natural protocol at El Diviso builds on the standard multi-stage approach with additional fermentation phases. Cherries undergo initial oxidation, then extended anaerobic fermentation (typically 60–80+ hours vs the standard's ~48 hours) in sealed tanks with Saccharomyces cerevisiae yeast inoculation. Leachate collected from earlier fermentation phases is reintroduced for a second submerged fermentation cycle, adding additional aromatic precursor transfer. Thermal shock arrests fermentation at peak. The result is a coffee that has undergone more total microbial activity and precursor development than any standard process would allow — maximising Sidra's already expansive aromatic potential.

Sidra's Origin: Ecuador's Mystery Variety at El Diviso

Sidra originated from a Nestlé breeding laboratory in Pichincha province, Ecuador — its exact genetics remain debated between Bourbon×Typica hybrid and Ethiopian landrace theories (see Blog #4 for the full genetics discussion). It first reached global attention at the 2019 WBC. At El Diviso, Nestor Lasso has been cultivating Sidra at 1,750–1,850 masl with shade trees and volcanic soils that produce the slow-maturing cherries the variety needs to develop its maximum sugar and aromatic complexity.

Roasters Carrying El Diviso Sidra

Brew Guide