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 Pink Bourbon Natural
This coffee from Yessica and Diego is part of their intention to expand and diversify their portfolio. It is a simple process with a short fermentation designed to highlight the best attributes of this variety—its sweetness and floral character. The result is a cup with subtle strawberry notes, a creamy body, and a chocolate-like sweetness developed through a 48-hour in-cherry fermentation.
Taste Profile
- Floral
- Strawberry
- Chocolate
Variety
Pink Bourbon
Yessica & Diego's Pink Bourbon Natural
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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