Artist Reserve: Colombia Yessica Parra - Bourbon Aji Honey
Artist Reserve: Colombia Yessica Parra - Bourbon Aji Honey is a Pitalito, Huila, Colombia, Honey, 48-hour fermentation, Sidra coffee from Color Roasters.
In stock since: --
Details
- Origin
- Pitalito, Huila, Colombia
- Process
- Honey, 48-hour fermentation
- Variety
- Sidra
- Producer
- Yessica Parra & Diego Parra
Available Sizes
- 113g — $14.00 ($12.39/100g)
- 283g — $28.00 ($9.89/100g)
- 907g — $88.00 ($9.70/100g)
- 2267g — $157.00 ($6.93/100g)
Description
ARTIST RESERVE: Raquel Amkie COLOMBIA YESSICA PARRA - BOURBON AJI HONEY SILKY STRAWBERRY, HONEYED CHERRY, ROSE, LAVENDER Bourbon Ají is a distinctive, highly aromatic variety known for its vibrant fruit character and floral intensity. This honey-processed lot leans fully into those strengths. Another stunner from Yessica Parra! Post-depulp fermentation brings out lavender, soft florals, and ripe red fruit, while the cup stays silky and structured. You can expect a juicy profile with red fruit, rose-like aromatics, and a lingering sugarcane sweetness that evolves as the cup cools. Designed by Yessica and Diego to highlight the most delicious qualities of this rare cultivar. The art for this bag was created by our Mexican collaborator friend Raquel Amkie. She created this label, inspired by it's singular flavor vibe. Silky red fruits! Check out her page here https://www.instagram.com/racollach/ BEAN DETAILS: ORIGIN: Pitalito, Huila, Colombia PRODUCER: Yessica Parra & Diego Parra ELEVATION: 2,050 masl PROCESS: Honey, 48-hour fermentation VARIETY: Sidra TASTING NOTES: Silky Strawberry • Honeyed Cherry • Rose • Lavender ROAST TYPE: Light Farm Level Artist Reserve: Raquel Amkie Colombia Yessica & Diego Parra – Bourbon Ají Honey Pitalito, Huila Silky Strawberry • Honeyed Cherry • Rose • Lavender A deeply expressive Bourbon Ají — floral, juicy, and layered with sweetness. The Coffee Bourbon Ají is a distinctive, highly aromatic variety known for its vibrant fruit character and floral intensity. This honey-processed lot leans fully into those strengths. Post-depulp fermentation brings out lavender, soft florals, and ripe red fruit, while the cup stays silky and structured. Expect a juicy profile with red fruit, rose-like aromatics, and a lingering sugarcane sweetness that evolves as the cup cools. Designed by Yessica and Diego to highlight the most captivating qualities of this rare cultivar. Processing Honey Process | 48 Hour Fermentation Cherries are hand-sorted to remove underripe fruit Selected cherries rest in bags for 24 hours of pre-fermentation oxidation Coffee is depulped and transferred to closed tanks Fermentation is carefully monitored via Brix levels (22° → ~10°) over ~48 hours Dried on sun beds for 10–15 days to ~11% moisture A controlled process that builds sweetness, clarity, and aromatic intensity. The Producers Yessica & Diego Parra – Diwan Coffee Fourth-generation coffee producers from Pitalito, Huila. While coffee has always been part of their family, it was Yessica’s work in specialty coffee — through study and teaching at SENA — that unlocked its full potential. She brought Diego into the specialty world, and together they built Diwan Coffee. Their work is highly collaborative: Diego focuses on fermentation and varietal development Yessica leads cupping, logistics, and sourcing What began as a side project has grown into a full operation — combining their own production with coffees from partner producers. This lot represents a milestone: their first official export under the Diwan name, marking a new chapter in a multi-generational coffee story. Coffee Details Producer: Yessica & Diego ParraProject: Diwan CoffeeRegion: Pitalito, Huila, ColombiaVariety: Bourbon AjíProcess: Honey, 48-hour fermentationDrying: 10–15 days on sun beds Artist Reserve Featuring artwork by Raquel Amkie — a visual expression that mirrors the coffee: bold, floral, and saturated with color.