Marlon Rojas Sidra | Pinnacle No.5 Pre-Order

Pinnacle No.5

Overview

Marlon is a third-generation coffee farmer whose family has been involved in coffee for decades. After working abroad as a commercial pilot, he realised the greatest opportunity was waiting back home on his family’s farm in Colombia. Since then, he has dedicated himself to specialty coffee production, where he has found both his passion and his purpose.

He works alongside his uncles on La Reserva, the family farm in Palestina, Huila. The farm spans altitudes of 1,650 to 1,750 metres, and is planted with exotic cultivars including Gesha, Bourbon, Wush Wush, Pacamara and Sidra. By combining his uncles’ experience with his own training in cupping, production and sales, Marlon is able to oversee quality with care at every stage.

Their Approach

The coffee is processed with precision from the start. Cherries are handpicked at peak ripeness and carefully sorted to remove any defects or foreign material before a 24-hour pre-fermentation stage. They are then depulped and semi-washed, retaining some mucilage before entering 48 hours of anaerobic fermentation in sealed tanks.

Once fermentation is complete, the coffee is dried on raised beds for around 15 days, with close attention paid to airflow and moisture loss, before a final 15-day stabilisation period in a dark room helps bring the lot to a stable resting moisture level.

The Cultivar

Sidra is a relatively rare variety, widely believed to be a Bourbon-Typica cross and first cultivated in Ecuador. It has earned a strong reputation in specialty coffee for its quality potential and distinctive character, rather than for yield or disease resistance.

While it can be challenging to grow and typically produces modest volumes, it remains highly sought after by producers who value excellence, precision and differentiation. Physically, Sidra also has a distinct presence in the field. The trees grow tall, with a growth habit reminiscent of Typica, developing broad, dark green leaves alongside medium-to-large cherries. Because of this stature, the variety requires careful pruning and management to maintain healthy cherry development and balanced productivity.

Its genetic makeup plays a major role in what makes it so compelling. Sidra often combines the clarity and sweetness associated with Typica with the fuller body and fruit-forward qualities of Bourbon, creating a cup profile that is elegant, layered and expressive. For growers working at high altitude with careful post-harvest protocols, it offers a compelling balance of intrigue and consistency.