Sidra Thermal Shock - Yessica Parra

ORIGIN: Pitalito, Huila, Colombia
ALTITUDE: 1,750 m.a.s.l.
VARIETY: Sidra
NOTES: Fruit Roll Ups, Pink Lemonade, Honeysuckle

The Farm – El Mirador

El Mirador is a 7-hectare specialty farm in the hills of Huila, dedicated to experimental varieties and innovative processing. Home to Caturra, Pink Bourbon, Bourbon Ají, Papayo, Sidra, and Geisha, the farm is focused on some of Colombia's most exciting coffee experimentation. With a harvest season running October through January and a team of six, El Mirador is small in size but serious in ambition.

The Producers – Yessica & Diego Parra

Yessica and Diego are siblings from Pitalito, Huila, and the fourth generation of a coffee-growing family. Their great-grandfather began cultivating coffee as a livelihood, and that tradition was carried forward through their grandfather and parents. It wasn't until Yessica explored specialty coffee through studies and teaching at SENA that she truly realized its potential—and she wasted no time introducing her brother Diego to this world.

Together, they founded Diwan Coffee, initially as a passion project while working for other coffee companies. Over time, that passion grew into something bigger. They left their jobs, acquired their own farm, and divided their expertise: Diego specializing in fermentation and varietal profiling, Yessica mastering cupping, logistics, and sourcing. In November 2024, they officially launched their brand, and this shipment marks their very first export—a new chapter in a family legacy that began generations ago.

The Process

This coffee stands out as one of the most unique in Yessica and Diego's portfolio, and for good reason—it marks their very first experiment with thermal shock fermentation, and the results have exceeded all expectations.

The process begins with only the ripest cherries, hand-harvested and floated for a second round of selection. The cherries are then left in open tanks for 24 hours to stabilize. Hot water is introduced for 30 minutes, thermally stressing the beans in a controlled way that encourages them to absorb more sugars and intensify their natural sweetness. The cherries then continue into an 80-hour fermentation, enriched with juice carried over from previous fermentation batches—adding depth and complexity.

Following fermentation, the coffee is dried on raised sun beds for 2-3 weeks, with mechanical dryers used to finish the process when weather conditions require.

The Flavor Profile

Aroma: Sweet and floral, with honeysuckle and hints of fresh citrus.

First Sip: Bright and playful—notes of fruit roll ups and pink lemonade with a clean, lively acidity.

Body: Smooth and well-rounded, with a sweetness that carries through to the end.

Finish: Light and refreshing, with honeysuckle floral notes that linger cleanly.

El Mirador's first export is more than a coffee—it's the beginning of a bold new chapter for Diwan Coffee, where four generations of tradition meet cutting-edge innovation.