Colombia Yessica Parra Pink Bourbon
Yessica Parra found specialty coffee almost by accident. Her family had grown coffee in Pitalito for four generations, going back to a great-grandfather who first planted it as a way to make a living, but it took studying and later teaching at SENA for her to see how big the coffee world really was. She pulled her brother Diego in, and what started as a side project while they both worked other coffee jobs became Diwan Coffee. A few years ago they bought El Mirador with a couple of friends and finally had a place to put everything they had learned into practice.
El Mirador sits at 1750 meters in Huila, seven hectares worked by six people, planted with the varieties Yessica and Diego wanted to experiment with: Caturra, Pink Bourbon, Bourbon Aji, Papayo, Sidra, and Geisha. Diego handles fermentation and varietal profiling. Yessica runs cupping, sourcing, and logistics. Pink Bourbon is one of their signature coffees, and they have worked to make it taste the same cup after cup, season after season.
That consistency comes from watching the numbers. Cherries are hand-picked at about 95 percent ripe, then rest in bags for roughly 36 hours before depulping. From there the coffee goes into tanks for around 72 hours of fermentation, and the Parras measure the sugar in the batch the whole way, letting it drop steadily from high at the start to low at the finish. If a batch starts with less sugar than they want, they add a little to keep the fermentation steady. Then it dries slowly on raised beds for 15 to 20 days.
Buy a bag and you are part of a young brand's first chapters, supporting a brother and sister who left other jobs to grow their own coffee their own way. What comes home with you is nectarine, lemon verbena, and a soft note like a madeleine, carried by a creamy, full body and layered acidity.
Producer: Yessica Parra (and Diego Parra), El Mirador
Region: Pitalito, Huila, Colombia
Altitude: 1750 MASL
Variety: Pink Bourbon
Processing Method: Washed
Tasting Notes
Nectarine, Lemon Verbena, and Madeleine
Roast Level
Light
Body
Creamy, Full
Acidity
Layered, Complex
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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.