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 Washed
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
- Lemograss
- Sugar Cane
- Chocolate
Variety
Pink Bourbon
Yessica & Diego's Pink Bourbon Washed
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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