Colombia Yessica y Diego Parra Geisha
Yessica and Diego Parra are siblings, and the fourth generation in their family to grow coffee. Their great-grandfather first started growing coffee after seeing how profitable it could be, and their grandparents went on to become the first local buyers in their area for Colombia's National Federation of Coffee Growers. Three years ago, Yessica and Diego teamed up with a couple of friends and bought a 7-hectare farm called El Mirador, in Pitalito, southern Huila. They've been treating it like a working lab ever since, with Diego figuring out the fermentation and Yessica deciding which lots leave the farm with their name on the bag. Their brand, Diwan Coffee, launched in November 2024, and this Geisha is the second coffee they've sent us this year, after their washed Papayo earlier on.
El Mirador sits at 1,750 meters above sea level, and the whole place is small enough that Yessica and Diego know every variety on it by name. Alongside Geisha, they grow Caturra, Pink Bourbon, Bourbon Aji, Papayo, and Sidra, treating each one as its own project with its own profile. They've got six people working the farm with them, and harvest runs from October through January, which is later and slower than coffees grown lower down. Up there, cherries get more time on the branch before anyone picks them, and that shows up in the cup.
With a Natural process, every step matters, and Yessica and Diego are careful about all of them. Cherry selection comes first. Only the ripest go in, since whatever doesn't make it past that stage isn't going to fix itself later. The whole cherries spend 60 hours fermenting in open tanks, then move to the drying area, where the temperature stays steady for about twenty days. Drying that slowly, with the temperature held in check, lets the sugars in the cherry settle into the bean instead of going volatile the way fast, sun-only Naturals sometimes do. You end up with a cup that's intense and structured at the same time.
In the cup, currant and rhubarb tart lead the way, with violet running underneath, and the body is juicy and velvety while the acidity stays vibrant and punchy. There's a lot to track in this one.
Producer: Yessica y Diego Parra, El Mirador
Region: Pitalito, Huila, Colombia
Altitude: 1,750 MASL
Variety: Geisha
Processing Method: Natural
Tasting Notes
Currant, Violet, and Rhubarb Tart
Roast Level
Light
Body
Juicy & Velvety
Acidity
Vibrant & Punchy
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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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We offer four grind options to match how you're brewing:
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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
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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.
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- 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.