Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.

Sidra, or Bourbon Sidra as it is frequently called, was created by cross-breeding bourbon and typica. The result is a variety that has quickly gained prominence and spread across Ecuador due its potential for extremely high cup quality. Genetic testing done by World Coffee Research classifies Sidra as an Ethiopian Landrace Variety. There is some indication that there is more than one genetically distinct variety being called Sidra in Ecuador. Sidra is famed for its floral structure, deep sweetness and prominent acidity.

Harvested Sidra cherries are measured for their sugar content, ensuring a reading of 22 degrees Brix before processing. Cherries are first floated in water to remove defects before being washed with a mixture of water and alcohol. The remaining cherries are put into food-grade plastic tanks where they are dry fermented for 48 hours before being depulped. The depulped coffees then undergo another period of fermentation for 60 hours as a way to achieve more complexity and nuanced flavours in the final cup. After a single rinse, the coffees are moved to partially covered patios to dry for a total of 15–20 days.