Yessica & Diego Parra Sidra
Artist Reserve — loud, unapologetic, unforgettable
Some coffees ask you to lean in.
This one doesn’t ask.
It shows up loud, intense, and completely unapologetic.
This is an Artist Reserve release for a reason. We wanted to call this one out because it’s singular—it doesn’t really compare to much else. The flavors don’t sit quietly in the cup. They jump.
Blueberry. Blackberry wine. Lemon. Cherry. Big, round decadence.
It’s the kind of coffee you taste once and don’t forget.
Diwan Coffee
This lot comes from Yessica and Diego Parra out of Pitalito, Huila, working under their project, Diwan Coffee.
They’re fourth-generation coffee producers, but their path into specialty is pretty recent—and very intentional. Yessica came into it through education and cupping, then pulled Diego in. From there, they built Diwan together.
It’s a tight collaboration:
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Diego leads fermentation and processing development
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Yessica handles cupping, sourcing, and commercialization
This particular lot is also a milestone—it’s part of their first official export as Diwan Coffee.
Why this one hits
This is their first time experimenting with thermal shock processing.
And they didn’t ease into it.
Thermal shock is exactly what it sounds like—alternating hot and cold conditions during fermentation to stress the seed in a controlled way. That stress drives absorption of sugars and intensifies the final cup.
From there:
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~80 hour fermentation
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Enriched with coffee juice from previous fermentations
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Natural drying on raised beds
Everything about the process is designed to push expression.
And it shows.
This coffee doesn’t hold back. It’s fruit-saturated, winey, and bright, with a sweetness that feels almost amplified.
Diego knows exactly what this is. When we connected in San Diego a couple weeks back, he was smiling about it—he knows it’s intense.
But he also knows that this is what a lot of people are chasing right now.
And he’s right.
The connection
Getting to connect with Yessica and Diego recently made this one hit even harder.
They’re thoughtful, curious, and very aware of what they’re building. This isn’t experimental for the sake of it—it’s targeted.
We’re excited to keep working with them and to see where they take things next. This won’t be their last thermal shock lot.
We’re planning to spend more time together in the coming years—hopefully visiting them in Italy during Cup of Excellence events and continuing to build this relationship.
There’s a lot coming from this team.
Brewing this coffee
This is not a subtle coffee. You don’t need to force anything out of it.
If anything, the goal is restraint.
Rest it.
Give it time—at least a couple weeks. It will get more composed, even if it never gets quiet.
Keep extraction clean.
Even extraction > heavy agitation. Let the coffee speak without overworking it.
Where to start:
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Ratio: 1:16.75 – 1:17
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Bloom: 2–3x weight, ~60 seconds
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2–3 controlled pours
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Minimal agitation
This is a dense, highly processed coffee—pushing toward 1:17 helps keep it from getting syrupy or overwhelming.
Water matters.
Softer water will give you more separation and clarity. Hard water will stack everything together.
If you hit it right, you’ll still get intensity—but with structure:
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Clear fruit instead of blur
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Sweetness without heaviness
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A finish that lingers instead of overwhelms
Final thought
This is one of those coffees that defines a moment.
Processing is evolving. Producers like Yessica and Diego are pushing hard. And coffees like this are the result.
It’s not for everyone.
But if this is your thing—you already know.
We’re just happy to be the conduit.
— Charlie
