By: Ennio Cantergiani – Académie du Café This article explores the Sidra Typica Mejorado coffee origin and its growing prominence.
Sidra and Typica Mejorado, two coffee varieties from Ecuador, have rapidly captured the attention of the specialty coffee world. Indeed, Sidra Typica Mejorado coffee origin has become a key point of interest among industry professionals. They appear in World Barista Championship routines, achieve scores above 90 at Taza Dorada, and command premium prices on the international market.
Despite their prominence, the Sidra Typica Mejorado coffee origin story remains surprisingly unclear, shaped by a mix of documented findings and widely shared accounts.
Industry Narrative
A breeding station in the Nanegal parish in Pichincha province, Ecuador, is widely believed to be the starting point for both varieties. This station is often associated with a coffee project linked to Nestlé, reportedly active from the late 1990s until around 2018. It worked with Ethiopian heirloom material and Bourbon lines to develop improved hybrids.
Don Olger Rogel, frequently described as a field technician or geneticist involved in the program, along with his wife Magda Zabala, is consistently credited with identifying standout plants. He planted these on his farm, Finca Perla Negra in Nanegal, and distributed seeds to local farmers between 2007 and 2010. Producers such as Pepe Jijón of Finca Soledad attribute their initial plant material directly to him.
Rogel’s farm is often described as a living collection of diverse coffee varieties and hybrids, reflecting early experimentation in the region.
Genetic Findings
Despite their names and early assumptions, genetic analysis presents a different picture.
Typica Mejorado
Genetic testing conducted by World Coffee Research and other laboratories shows that Typica Mejorado contains no Typica lineage. It is a cross between Bourbon and Ethiopian landrace material. The name “Mejorado” meaning improved reflects its cup profile, which is reminiscent of high-quality Typica but often more complex, rather than its genetic background.
Sidra (Sydra or Bourbon Sidra)
Sidra was long described as a Bourbon and Typica hybrid. However, multiple genetic analyses indicate it is predominantly, or possibly entirely, derived from Ethiopian heirloom varieties. It clusters within the Core Ethiopia genetic group and shows no clear Bourbon or Typica parentage. Some findings suggest that “Sidra” may refer to a group of closely related lines rather than a single uniform variety.
Gaps in Documentation
A direct, documented connection between these varieties and any formal institutional breeding program has not been confirmed in peer-reviewed scientific literature. The Nanegal station is no longer active, and much of the narrative persists through oral history, farmer testimony, and industry knowledge rather than published research.
There is no detailed public documentation confirming the specifics of the program often associated with these varieties. Furthermore, Sidra Typica Mejorado coffee origin is still discussed mainly through industry narratives and personal accounts.
Why It Matters
As Sidra and Typica Mejorado continue to gain visibility and commercial value, transparency becomes increasingly important. Clear genetic traceability supports farmers, informs buyers, and strengthens confidence across the specialty coffee sector.
Work by organizations such as World Coffee Research to catalog coffee varieties represents progress. However, both Sidra and Typica Mejorado remain classified with notable uncertainty regarding their exact parentage and development.
Their trajectory mirrors other well-known coffees that originated in Ethiopia, passed through research systems, and later gained recognition in Latin America. In summary, understanding Sidra Typica Mejorado coffee origin helps clarify its place within the global coffee landscape.
Additional Characteristics
Both varieties are valued for vibrant acidity, high sweetness, and expressive flavor profiles, often showing citrus, berry, and floral notes associated with Ethiopian coffees. They perform well at high altitudes in regions such as Pichincha, Imbabura, and Loja, and have spread to Colombia and other producing countries.
Gallery
