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 Geisha
This is Yessi and Diego’s washed Geisha, a coffee they’ve been refining over time to bring out the variety’s delicate floral character and natural sweetness.
The coffee undergoes a short 50-hour fermentation in its mucilage, in sealed tanks. Resulting in a delicate and expressive cup, led by jasmine florals and subtle citrus, with a clean sweetness reminiscent of sugarcane.
Taste Profile
- Jazmin
- Lime
- Sugar Cane
Variety
Geisha
Yessica & Diego's Washed 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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