About the farm
Altitude
1750 m
Size
7 Hectares & 6 employees
Varieties
Caturra, Pink Bourbon, Bourbon Aji, Papayo, Sigra, Geisha
Harvest Season
October - Januray
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Yessica & Diego's Natural Geisha
This coffee has become one of our favorites—and also one of Yessica and Diego’s. In this natural process, selection plays a key role: only the ripest cherries are picked, then fermented in open tanks for 60 hours before moving on to drying, where temperature is carefully controlled for about 20 days.
The result is a cup that is spicy and vibrant, with notes of red fruits and floral tones, a creamy and balanced body, and a sweet lingering aftertaste.
Taste Profile
- Red Fruits
- White Flowers
- Sweet
Variety
Geisha
Yessica & Diego's Natural Geisha
Product variants
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
About the producer
Yessica & Diego Parra
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...
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