Sidra Thermal Shock
$
14
/lb
This coffee stands out as one of the most unique in Yessica and Diego’s portfolio. It goes 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. For Yessica and Diego, this marks their very first experience experimenting with thermal shock, and the results have exceeded expectations. In the cup, the profile is both vibrant and indulgent. Distinct notes of blackberry and blue grapes bring a juicy, fruit-forward character, while layers of white chocolate add softness and roundness. The creamy body ties everything together, creating a cup that feels like the perfect meeting point between fruit and chocolate.
Taste Profile
Variety
Buy this coffee
Contact us to buy this green coffee for your roastery
How this coffee was produced
Natural with a thermal shock process
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 done adding hot water for 30 minutes and later continuing with 80 hours of fermentation adding the coffee juice from the past fermentation
Drying
They dried in sun-bed driers for 2 to 3 weeks and sometimes, depending on the weather, they finish the drying in mechanical dryers
Yessica y 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 their grandfather and parents continued building the tradition. Although their family was long involved in coffee, it wasn’t until Yessica explored specialty coffee through studies and teaching at SENA that she realized its full potential. She soon introduced her brother Diego to this world, and together they founded Diwan Coffee, initially as a hobby while working in other coffee companies. Over time, their passion grew into a business, leading them to leave their jobs, acquire their own farm, and develop unique processes—Diego specializing in fermentation and varietal profiling, and Yessica mastering cupping, logistics, and sourcing. Today, Diwan Coffee brings together their own production with that of allied farmers. In November 2024, they officially launched their brand, and this shipment marks their very first export together—a new chapter in a family legacy that began generations ago.
El mirador
A farm in Huila, dedicated to specialty varieties and experimentation
1750
7 Hectares & 6 employees
Caturra, Pink Bourbon, Bourbon Aji, Papayo, Sigra, Geisha
October - Januray
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