Arkib Kopi Colombia El Diviso Sidra

Full review

Medium on the Borbon Sidra means the roaster prioritized origin character over roast development. Roast intensity sits at 3/5: enough to give the cup density and to integrate the fermentation without tipping the profile into caramel or chocolate territory. That decision is load-bearing. Push the roast further and the strawberry top note blurs into generic sweetness. Keep it where Arkib Kopi has it and the varietal's full aromatic range stays intact.

El Diviso Estate in Colombia's Huila region is a reference point for experimental lot production, and the Borbon Sidra varietal it produces carries its own weight in the specialty market. Borbon Sidra is not common: it is a slow-maturing, low-yield mutation of Bourbon, associated with high-altitude aromatics and a flavor complexity that standard commercial varietals like Caturra or Castillo cannot reach. Natural anaerobic processing then amplifies every aromatic compound the varietal already produces by fermenting the cherry in sealed, oxygen-free tanks before drying. The profile that comes out is the direct consequence of both decisions working together.

In the cup, the acidity is the first and most insistent thing. At 5/5, it is not citric brightness; it is a saturated, fruit-forward acidity that reads as strawberry and fresh plum. The 4/5 body keeps it from feeling sharp: there is enough density to make the acidity feel lush. Sweetness at 4/5 integrates so the fruit reads ripe. The 2/5 bitterness means the finish exits without drying the palate. That combination, maximum acidity with substantial body and almost no bitterness, is not the standard Colombian medium outcome.

The comparison with Grain & Grind's Colombian El Eden lands squarely on flavor profile. A washed Colombian like El Eden delivers acidity through citrus and stone fruit channels that the washed process keeps transparent. This Sidra lot works on a different axis: the anaerobic fermentation pushes the fruit flavor toward jammy and the aromatics toward sakura and tonka bean, so the comparison shows how much the process shapes what ends up in the cup, as much as the origin does. On the performance side, Starbucks Pike Place Roast is engineered for consistency: it forgives variation in grinder, water temperature, and brewer and delivers the same result. The El Diviso Sidra does not operate that way. It responds to the variables you set, which is an advantage if you are calibrating for it and a liability if you want reliable outputs without adjustment.

How this cup reads is not uniform. The anaerobic fermentation notes (chocolate liquor, plum sake) land as vibrant and layered for one segment of specialty drinkers. For another, the same notes read as ferment-forward in a way that does not appeal. Publicly available customer feedback on natural anaerobic lots consistently reflects that split. Neither response is wrong. It is the character of the process, and the brewer does not get to choose which camp they are in: the answer is already set by personal preference before the bag opens.

Value here is specific to who is buying. At $5.42 per ounce, this is not general-purchase territory. For someone building a specialty collection and wanting a named-estate Borbon Sidra as a reference lot, the price is defensible: you are paying for a rare varietal, a specific process, and a profile that cannot be replicated with standard production. For a drinker who wants a high-quality medium Colombian for daily pour over without the anaerobic complexity, the price does not match the practical use. Comparable washed mediums in a cleaner, more versatile profile cost a fraction of this per ounce and give up little in the cup.

The Borbon Sidra varietal's aromatics hold through brew and into the cup at a level most varietals at this roast level do not sustain. The floral layer is still present when the cup cools, which is not a guarantee with medium naturals. That is the case for the price.

Keep pulling the thread: Medium roast guide, Colombia, El Diviso Estate origin guide, and more from Arkib Kopi.

At $65.00 for 12 oz, the price has held flat over the last 30 days: $65.00 high, $65.00 low, $65.00 average, based on one data point. There is no sale cycle to time and no discount window to wait on. Buy it if you want the Borbon Sidra and El Diviso pedigree on the shelf; wait if you are price-sensitive or want to see whether Arkib Kopi runs periodic promotions before committing.