Advanced Natural Sidra from Ordinary Coffee Roasters is a coffee that grabs you from the very first sip and won’t let go. That first sip feels like an explosion of ripe peaches —juicy, sweet, slightly overripe, right at the moment when the fruit is at its most intense. That sweetness isn’t just subtle; it’s more of a dense, almost syrupy sensation, reminiscent of peach nectar or jam that melts on the tongue. Gradually, other layers blend in— apricots, a hint of tropical fruit, delicate floral notes, and a light touch of fermentation that adds just the right “funky” twist. The acidity is lively but beautifully rounded, so everything holds together and nothing feels excessive. The body is full, velvety, almost liqueur-like, and beautifully coats the palate.
Behind this profile lies Colombia’s Huila region. It’s a place where coffee has long since become a space for experimentation and the search for new flavors. Specifically, the El Diviso farm, run by Nestor Lasso and his team. It’s not a traditional farm that follows established rules, but rather a small “laboratory in the mountains” where they test what coffee can offer when given the space to do so. An altitude of around 1,750 meters, a stable climate, and fertile soil create conditions in which the cherries ripen slowly, gaining more sweetness and complexity. The Sidra variety itself also plays a major role. It is a relatively unique variety known for its distinctive aroma and ability to deliver very intense, fruity flavors. Combined with the approach of Nestor and his team, who emphasize detail from harvest through processing, the result is a coffee with a distinct character.
What really takes this flavor to the next level is the processing itself. This lot undergoes an advanced natural process, involving extensive work with fermentation and careful monitoring of every step. The cherries are harvested at peak ripeness, followed by a combination of oxidation and several fermentation phases—including an anaerobic environment where the flavor begins to concentrate and develop that slightly “winey” character. Another interesting detail is the work with temperature and water fermentation, which uses a “coffee must” from previous harvests. This helps kickstart the process and give the coffee even greater depth and sweetness, much like working with yeast in wine. This is followed by slow drying in several stages. The result is a coffee that is not just about its origin, but mainly about what happens to it after harvest. Distinctive, a bit wild, yet still clean and clear. It’s exactly the kind of cup that makes you stop and really savor it.