Yessica's Pink Bourbon Washed
$
0
/lb
This is one of Yessica and Diego’s signature coffees — a sweet and balanced Pink Bourbon. In order to maintain a consistent profile throughout the year, they closely monitor Brix levels during fermentation. After depulping, the coffee is placed in plastic tanks and fermented for approximately 72 hours. During this time, they ensure the fermentation begins at around 22° Brix and finishes near 8° Brix. If the initial Brix level is lower than expected, sugar is added to regulate and stabilize the fermentation process.
Taste Profile
Variety
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How this coffee was produced
Washed with a 72 hour fermentation after beign depulped
Harvesting & Selection
Coffee cherries are hand-picked and carefully sorted, ensuring approximately 95% are fully ripe. After harvesting, the cherries undergo an initial oxidation phase inside harvesting bags for 36 hours.
Processing and Fermentation
The cherries are then depulped and transferred to plastic tanks, where a controlled fermentation begins. Fermentation is monitored through Brix measurements, starting at 22°Bx and concluding at 8°Bx over approximately 72 hours.
Drying
Following fermentation, the coffee is dried on raised sunbeds for 15–20 days, allowing for slow, even moisture reduction and optimal stability.
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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