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 Washed Caturra
This Caturra stands out for its remarkable balance. The process begins with 12 hours of oxidation in open tanks, followed by depulping and an additional 24 hours of fermentation. The coffee is then washed and carefully dried, resulting in a clean, well-structured cup.
More than just a coffee, this lot represents the perfect introduction of Yessica and Diego to the market—showcasing their commitment to precision, quality, and the pursuit of excellence in every step of production.
Taste Profile
- Caramel
- Citrus
- Sweet
Variety
Caturra
Yessica & Diego's Washed Caturra
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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