Yessica Para - Gesha

Highlights

“Yessica Para and her brother Diego are fourth-generation growers in Pitalito, Huila, where the family's coffee history reaches back to a great-grandfather who planted coffee as a means of survival and to grandparents who became the first local buyers for the National Federation of Coffee Growers. Yessica trained in grading and worked as an instructor at SENA before turning to production with Diego. This small Gesha lot was held in cherry for a day, then depulped and fermented in its own mucilage for up to 50 hours in closed tanks before washing and drying on raised beds for up to 15 days.”