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 Parra's Recruitment Lot
This lot is carefully cupped and selected by Yessica and Diego. It allows us to build volume, introduce new producers from the region, and continue strengthening our relationship with both of them and their work in the community.
This specific lot follows a traditional process, with a short fermentation in cherry designed to highlight the coffee’s sweetness and bring out rich chocolate-forward characteristics in the cup.
Taste Profile
- Orange
- Chocolate
- Honey
Variety
Castillo, Colombia
Yessica Parra's Recruitment Lot
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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