Colombia Yessica Parra
Yessica and Diego Parra are fourth-generation coffee growers from Pitalito, Huila. 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.
After graduating from high school, Yessica decided to take coffee-related courses. She was surprised to discover how vast the coffee world was, and how close it had always been to her life. Despite her family's reservations about commercial coffee, she immersed herself in specialty coffee and later worked as an instructor at SENA, a public education program in Colombia.
As she grew in knowledge, Yessica began involving her brother, sharing with him what she had learned. Diego gradually developed an interest as well, and together they founded Diwan Coffee, a brand created to roast and sell their own coffee. At first, it was a side project while they both worked for other coffee companies. Over time, Yessica gained experience in every aspect of the industry—cupping, logistics, purchasing, and more. When Diwan began to grow, she decided to leave her full-time job and dedicate herself fully to the business.
Three years ago, together with two friends, they acquired their own farm to develop projects and processes that would allow them to put into practice everything they had learned. Diego took on the role of overseeing fermentation processes and profiling varietals. Today, Diwan Coffee has grown into a roasted coffee brand that combines their own production with that of allied producers.
The Papayo variety is rare and temperamental—getting it right takes precision. What makes this lot stand out is not only the clarity and balance of the profile but also the way it captures the essence of this rare variety. The process begins with 24 hours of oxidation, allowing the cherries to develop complexity before being depulped. The beans then undergo 60 hours of fermentation in open tanks, a stage that intensifies sweetness and refines the structure of the cup. After fermentation, the coffee is washed and carefully dried, a slow process that preserves and elevates the delicate flavors inherent to Papayo.
In the cup, you'll find bright notes of yuzu soda and wild strawberry layered over a silky texture that recalls oolong tea. The combination is both elegant and comforting. At 1750 meters above sea level, the high altitude of El Mirador farm creates density in the bean that translates to clarity in your cup. In November 2024, they officially launched their brand, and this shipment marks their very first export together—a new chapter in a family legacy that began generations ago.
Farm: El Mirador
Region: Pitalito, Huila
Altitude: 1750 MASL
Variety: Papayo
Processing Method: Washed
Tasting Notes
Yuzu Soda, Wild Strawberry, and Oolong
Roast Level
Light
Body
Juicy & Creamy
Acidity
Crisp, Punchy & Clean
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Select "Subscribe & Save" and then choose the frequency that you want to get fresh roasted coffee and syrups to your door.
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CUPS PER BAG SIZE
Freshness Tip: Choose the size that you'll drink within 3 to 4 weeks
12 ounces
~18 cups
5 pounds
~121 cups
Frequently Asked Questions
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Your coffee ships fresh. We roast throughout the week and pack orders as they come in to ensure you're getting beans at their peak.
- Orders placed Monday–Thursday before 2pm CST ship the next business day.
- Orders placed Monday–Thursday after 2pm CST ship within two business days.
- Orders placed Friday–Sunday are packed on Monday and ship within 1-2 business days.
During holidays and promotional periods, please allow 2-3 additional business days for processing and shipping.
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We offer four grind options to match how you're brewing:
- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
- Fine (Espresso) — Ground specifically for espresso machines. It's very fine, which means it'll over-extract and taste bitter or chalky if you use it in drip or pour-over methods. Only use this if you're pulling shots.
- French Press — Coarser grind for traditional French Press brewing, cold brew, or large-batch Chemex (60+ grams of coffee). The larger grind size prevents over-extraction during longer steep times.
- Cold Brew — Coarse grind optimized for cold brew methods with extended steeping (12-24 hours). Similar to French Press but dialed in for cold water extraction.
Not sure? Drip / Pour-Over is your safest bet if you're brewing with anything other than an espresso machine or doing cold brew.
- Drip / Pour-Over — Works for automatic drip machines, pour-over brewers (V60, Kalita, Chemex), and AeroPress. This is the most versatile grind and covers most home brewing methods.
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Coffee brewing sits somewhere between science and personal preference. There's no single "right" way, just the way that works for you.
We've put together brew guides for:- Chemex
- Kalita Wave 185
- French Press
- Auto-Drip Brewer
- Cold Brew
- Single-Serve
Visit our brewing page here.
Each guide covers ratios, grind size, and timing. These technical foundations help you dial in your perfect coffee. From there, it's yours to adjust. A little more coffee for boldness, a slightly coarser grind for clarity, water temperature shifts for sweetness or brightness. The variables matter, but so does what you actually enjoy drinking.
Start with a guide that matches your equipment, brew a few rounds, and notice what changes when you tweak one thing at a time. That's how you find your version.
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We offer signature and single-origin coffees that range from light to dark roast, each crafted to highlight different flavor profiles and brewing methods.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.
- Brunch — A vibrant light roast breakfast blend. Perfect for pour-over or drip.
- Brute — Bold, creamy, and comforting. A darker roast best brewed in a French press.
- Howler — Our espresso blend. Medium roast that shines in milk drinks but stands strong on its own.
- Eventide Decaf — Full-bodied, dark-roasted decaf. Naturally processed using a chemical-free method. Perfect for evenings.
- Midshift Half Caff — Half the caffeine, full flavor. Balanced medium roast that works any time of day.
- Frothy Cold Brew — Developed for cold extraction but versatile across methods. Naturally sweet.
- Single-Origin Coffees - Our rotating selection showcases beans from specific farms and regions. Selections change seasonally based on harvest and availability.
- 12South — Our most versatile medium roast. Works beautifully as drip, cold brew, or espresso.