El Mirador, Colombia - Bourbon Sidra Washed

Producer

Produced by siblings Yessica and Diego Parra, fourth-generation coffee producers from Pitalito, Huila, in southwest Colombia.

After studying and working in coffee education, Yessica encouraged her brother to pursue the field alongside her. Over time, they gained experience across different areas of the industry before leaving their jobs to build their own project together, eventually founding what is now Diwan Coffee.

Today, their work is centered around sustainability, fair trade, and quality-driven production. Alongside varieties like Geisha, Pink Bourbon, Papayo, and Bourbon Ají, they also work closely with neighboring producers, supporting responsible farming practices and fair compensation while helping preserve the future of coffee production in the region.

Processing

For this Bourbon Sidra, cherries are selectively handpicked at peak ripeness before undergoing 24 hours of oxidation in cherry. The coffee is then depulped and transferred into sealed containers for a 60-hour anaerobic fermentation with its own mucilage.

Once fermentation is complete, the coffee is washed and dried under controlled temperatures in marquesinas (drying beds) for approximately 12 to 15 days.

Roasting

Once in our hands, this coffee called for a slightly different approach from the rest of our lineup. A light-medium roast profile, paired with a slightly faster overall roast time and a more extended development phase, helped us bring structure and balance to the cup, allowing its tropical and floral qualities to remain fully present.

Flavour

Raw honey sweetness and pineapple-like acidity drive the cup from the start, carried by a silky texture that keeps the profile balanced and clean. Subtle hibiscus-like florals slowly emerge in the background, with the cup becoming juicier and sweeter as it cools.