Of the many growing regions in Colombia, the mountainous department of Huila in the south west of the country grows the most coffee. Huila enjoys a wide diversity of micro-climates, temperatures, altitudes and coffee varieties. In fact, coffee is grown in 35 of Huila's 37 municipalities. All of this means that the coffee coming out of this region is as diverse as the variables that influence its production.

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.

Only the ripest cherries are selected for processing. Ernedis' fermentation recipe used in his wet-mill is 72/48/24 hour mixed fermentation. For example, on Monday afternoon the first lot is de-pulped, and left to ferment dry. On Tuesday, the next day’s picking is de-pulped in the afternoon and mixed with the prior day’s lot. This occurs for three days and then on Thursday, the coffee is washed. In this scenario, the first lot has 72 hours of fermentation, the 2nd lot 48 hours and the third lot 24 hours. After washing, the coffee is then laid to dry in parabolic dryers for anywhere from 18-25 days, depending on the weather.