Yessica and Diego Parra

Yessica and Diego Parra cultivate coffee in the Huila region of Colombia, operating at an altitude of 1750 meters. Their coffees reflect a focused approach to regional production in one of the country's prominent sourcing areas. The varietal landscape represented in the catalog includes Sidra, alongside other unspecified cultivars. This mix points to an engagement with both traditional plantings and distinct specialty varieties. Their process portfolio spans both washed preparations and experimental treatments. This combination shows flexibility in post-harvest processing methods across their available lots. The catalog footprint for Yessica and Diego Parra includes three total coffees carried by three different roasters, with an average Cherrybook Index across their lots of 53.3. Harvest years and distribution reflect engagement with multiple specialty roasting operations. Recent catalog examples include El Mirador Pink Bourbon Washed roasted by Vice City Bean, Colombia Sidra Thermal Shock processed as an experimental lot by Second State Coffee, and an unranked lot featured by Night Swim Coffee. These entries illustrate the range of processing methods and varietals originating from their farm. The work of Yessica and Diego Parra in the catalog is distinguished by a balanced approach to washed and experimental processing alongside specialty varietals.