Yessica Parra Papayo Washed
$
8.8
/lb
This is, without a doubt, our favorite Papayo so far. It is an exceptionally balanced coffee, full of character, with bright notes of yellow fruits layered over a silky texture that recalls caramel and dulce de leche. The combination is both elegant and comforting, making it one of the most memorable expressions of this variety we’ve ever worked with. The process begins with 24 hours of oxidation, allowing the cherries to develop complexity before being depulped. The beans then undergo 60 hours of fermentation in open tanks, a stage that intensifies sweetness and refines the structure of the cup. After fermentation, the coffee is washed and carefully dried, a slow process that preserves and elevates the delicate flavors inherent to Papayo. What makes this lot stand out is not only the clarity and balance of the profile but also the way it captures the essence of this rare variety.
Taste Profile
Variety
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Contact us to buy this green coffee for your roastery
How this coffee was produced
A washed process with a 60 hour fermentation
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
The cherries are depulped and fermented again for 60 hours in open tanks and later washed
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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