El Mirador - Yessica and Diego Parra - Mosto Thermal Shock Natural Sidra - Colombia

Description

Whole Bean Roast: Light Recommended Rest: 3-4 weeks from roast date Tasting Notes: cherry soda, lychee, soursop, banana Origin Details Region: Pitalito, Huila, Colombia Elevation: 1750m Producer: Yessica and Diego Parra, El Mirador Process: Mosto Thermal Shock Natural Variety: Sidra ABOUT THIS COFFEE AND PRODUCER Yessica and Diego are siblings from Pitalito, Huila, and the fourth generation of a coffee-growing family. Their great-grandfather started the family’s coffee farm, followed by their grandfather and parents, but it wasn’t until Yessica discovered specialty coffee while studying and teaching at SENA that she began to see new possibilities for the family’s coffee. She introduced Diego to specialty coffee, and together they started Diwan Coffee as a side project while working in the coffee industry. What began as a hobby slowly became a business, leading them to leave their jobs, acquire their own farm, and develop their own approach to coffee. For this lot, the cherries are first flotation sorted before being fermented in open tanks for 24 hours. Then, the cherries are given a thermal shock with hot water for 30 minutes before being fermented with the juice from the first fermentation for 80 hours. Finally, the coffee is sun dried for 2-3 weeks. WHY WE SELECTED THIS COFFEE We're excited to work with Yessica and Diego Parra of El Mirador again. We've really enjoyed sharing their terroir-forward lots in the past, and this time we wanted to highlight some of their equally exciting work in processing. This lot uses only the mosto from the first fermentation to further ferment the Sidra, intensifying the qualities already present in the coffee. The result is a loud and punchy cup, but one that still retains plenty of complexity and definition. When hot, the high notes are immediately apparent, with a bright cherry soda character alongside tropical lychee. As the coffee cools, the back half of the cup develops a noticeable creaminess and sugary sweetness, taking on the soft tropical character of soursop before settling into a distinct banana note in the finish. It's a very different expression of El Mirador from the terroir-driven lots we've shared before, showing how much range Yessica and Diego are able to draw from the same exceptional coffees through processing.