Artist Reserve: Colombia Yessica Parra Thermal Shock Sidra Natural
Artist Reserve: Colombia Yessica Parra Thermal Shock Sidra Natural is a Pitalito, Huila, Thermal Shock Natural - see below for more detail, Sidra coffee from Color Roasters.
Went OOS: --
In stock for ~18d 17h
Details
- Origin
- Pitalito, Huila
- Process
- Thermal Shock Natural - see below for more detail
- Variety
- Sidra
- Producer
- Yessica Parra & Diego Parra
Available Sizes
- 113g — $16.00 ($14.16/100g)
- 283g — $32.00 ($11.31/100g)
- 907g — $89.00 ($9.81/100g)
- 2267g — $160.00 ($7.06/100g)
Description
ARTIST RESERVE: Raquel Amkie COLOMBIA YESSICA PARRA THERMAL SHOCK SIDRA NATURAL BLACKBERRY WINE, BLUE GRAPE, LEMON CORDIAL, INTENSE A vibrant and loudly expressive natural Sidra with intense fruit character and bright sweetness. Screaming of process flavor, this is a must try if you want the cup flavors to explode. This is a coveted coffee and will go fast. As it rests, it develops this brownie like decadence. I expect this coffee to evolve and soften over the course of 3 months post-roast. 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. Check out her page here https://www.instagram.com/racollach/ BEAN DETAILS: ORIGIN: Pitalito, Huila PRODUCER: Yessica Parra & Diego Parra ELEVATION: 2,050 masl PROCESS: Thermal Shock Natural - see below for more detail VARIETY: Sidra TASTING NOTES: Blackberry wine • Blue grape • Lemon cordial • Juicy berry sweetness ROAST TYPE: Light Farm Level COLOMBIA YESSICA & DIEGO PARRA SIDRA Thermal Shock Natural — Pitalito, Huila, Colombia Producers: Yessica Parra & Diego ParraProject: Diwan CoffeeRegion: Pitalito, Huila, ColombiaVariety: SidraProcess: Thermal Shock Natural - see below for more detailDrying: Sun-bed drying 2–3 weeks, sometimes finished in mechanical dryers About the Producers Yessica and Diego Parra are siblings from Pitalito, Huila, and represent the fourth generation of a coffee-growing family. Their great-grandfather first began cultivating coffee as a livelihood, and the tradition continued through their grandfather and parents. Despite growing up surrounded by coffee production, it wasn’t until Yessica began studying and teaching at SENA (Colombia’s national training service) that she discovered the potential of specialty coffee. Yessica soon introduced Diego to the specialty world, and together they founded Diwan Coffee. What started as a hobby while they worked at other coffee companies eventually grew into a full business. Over time, they left their jobs, acquired their own farm, and began developing distinctive processing techniques. Today their work is highly collaborative: Diego focuses on fermentation development and varietal profiling Yessica manages cupping, logistics, sourcing, and commercialization Diwan Coffee now brings together coffee from their own farm as well as from partner producers in the region. In November 2024, they officially launched the Diwan Coffee brand, and this shipment represents their very first export together, marking a new chapter in a family coffee legacy. A First Experiment with Thermal Shock This coffee represents one of the most unique lots in Yessica and Diego’s portfolio. It undergoes an innovative thermal shock fermentation process, a technique that alternates hot and cold water during fermentation to stress the beans in a controlled way. This encourages the beans to absorb sugars from the surrounding environment, intensifying sweetness and fruit expression. For Yessica and Diego, this lot marks their very first experiment with thermal shock processing, and the results have exceeded expectations. Harvesting & Stabilization Harvest begins with careful hand-picking of fully ripe cherries. After harvest: Cherries are floated to remove defects and underripe fruit Selected cherries rest in open tanks for 24 hours before fermentation begins Processing & Fermentation The coffee then undergoes a thermal shock fermentation process: Hot water is added for approximately 30 minutes, initiating the thermal shock stage The coffee then ferments for around 80 hours During fermentation, coffee juice from previous fermentations is added to enrich the microbial environment and enhance flavor development This controlled fermentation helps create a cup profile that is highly expressive, fruit-forward, and intensely sweet. Drying After fermentation, the coffee is dried on sun-bed drying tables for 2–3 weeks. Depending on weather conditions, the drying process may be finished in mechanical dryers to ensure the coffee reaches stable moisture levels while maintaining clarity and sweetness in the cup.