Yessica & Diego Parra - thermal shock sidra
Bold and tropical!
This is an amazing tropical and fruit forward coffee that is perfect for those who are looking for adventure!
Origin: Colombia, Huila, Pitalito
Farm: El Mirador
Farmers: Yessica & Diego Parra
Variety: bourbon sidra
Process: natural thermal shock
Elevation: 1750 masl
Notes: strawberry, pink grapefruit, gummy bears, passion fruit, papaya, cherry, bright lime
Brewing: roasted primarily for filter coffee
Rest from roast date: 2-3 weeks ideally. 10 days minimum.
This coffee is intense, funky and packed with fruity goodness! It stands out as one of the most unique in Yessica and Diego’s portfolio. The coffee cherries go through an innovative thermal shock fermentation process: a technique that alternates hot and cold water during fermentation to stress the beans in a controlled way, allowing them to absorb more sugars and intensify their sweetness. The results speak for themselves!
Harvesting and Stabilization
Only ripe cherries are harvested and floated for a second selection and left in open tanks for 24 hours
Processing and Fermentation
A thermal shock process is carried out in which hot water is added for 30 minutes. The process continues with 80 hours of fermentation in which the coffee juice from the past fermentation is added.
Drying
The cherries are then dried in sun-bed driers for 2 to 3 weeks.
Yessica and Diego are fourth-generation coffee growers. Their family’s journey began with their great-grandfather, who decided to plant coffee as a means of survival after realizing its profitability. Later, their grandfather carried on the legacy while his wife focused on coffee trading. Together, they became the first local buyers for the National Federation of Coffee Growers: he would purchase pulped coffee from neighboring farmers and sell it to the Federation. As the business grew, more family members joined in, including Yessica’s uncles and their father.
There are four siblings in total, with Yessica and Diego being the youngest. When they were still children, their father moved to Pitalito, Huila, seeking better opportunities for the family.
After graduating from high school, Yessica decided to take coffee-related courses. She was surprised to discover how vast the coffee world was, and how close it had always been to her life. Despite her family’s reservations about commercial coffee, she immersed herself in specialty coffee and later worked as an instructor at SENA, a public education program in Colombia.
As her knowledge grew, Yessica began involving her brother, sharing with him what she had learned. Diego developed an interest as well, and together they founded Diwan Coffee, a brand created to roast and sell their own coffee. At first, it was a side project while they both worked for other coffee companies. Over time, Yessica gained experience in every aspect of the industry—cupping, logistics, purchasing, and more. When Diwan began to grow, she decided to leave her full-time job and dedicate herself fully to the business.
Three years ago, together with two friends, they acquired their own farm to develop projects and processes that would allow them to put into practice everything they had learned. Diego took on the role of overseeing fermentation processes and profiling varietals.