Artist Reserve: Colombia Yessica Parra Thermal Shock Sidra Natural

Highlights

“Yessica and Diego Parra are siblings from Pitalito, Huila, representing the fourth generation of a coffee-growing family. Their first experiment with thermal shock processing involved hot water for 30 minutes, followed by 80-hour fermentation with coffee juice from previous fermentations. Sun-bed dried for 2-3 weeks. In November 2024 they launched Diwan Coffee, and this shipment represents their very first export together.”