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