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Colombia

CITRUS / PANELA / CARAMEL

Young Producers - Yessica & Diego Parra - Pitalito

$ 21.00
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CITRUS / PANELA / CARAMEL

Cup profile: Chocolatey and Balanced
ROAST LEVEL
Medium
Grind Type
Size

SUGGESTED BREW METHOD

EspressoPour OverFrench PressDripCold BrewAeroPressMoka Pot

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COFFEE DETAILS
OriginColombia
RegionPitalito, Huila
ProducerYessica and Diego Parra
VarietyCaturra and Castillo
ProcessWashed
Elevation1,700 - 1,800 m

Story

 

High in the mountains of Pitalito, Huila, El Mirador Farm is home to Yessica and Diego Parra—part of a new generation of Colombian coffee producers building on a fourth-generation legacy. Their work reflects a balance between tradition and forward-thinking production, where careful farming, selective harvesting, and precise washed processing come together to express clarity, sweetness, and structure in the cup.

This lot is grown at high elevation where slow cherry maturation allows for greater complexity and balance. Through disciplined processing and attention to detail at every stage, Yessica and Diego focus on highlighting the inherent character of their land while developing a consistent and expressive coffee profile that reflects both varieties.

This coffee is part of Unblended’s Young Producer Program, a core initiative designed to support emerging producers in building their own coffee projects and brands. The program’s purpose is to guide producers in positioning their work internationally while improving long-term profitability through the creation of differentiated, producer-led coffees. Our goal is to actively contribute to this program and deepen long-term relationships with producers like Yessica and Diego—supporting both quality development and sustainable growth at origin.

In practice, this means moving beyond transactional sourcing toward shared development: refining processing methods, strengthening quality control, and helping producers build identity-driven coffees that can stand independently in the global specialty market.

Location:  Pitalito, Huila
Producer: Yessica and Diego Parra
Varietal:    Caturra and Castillo
Process:   Fully washed
Altitude:   1,700 - 1,800
Grind Type
Size

Story

 

High in the mountains of Pitalito, Huila, El Mirador Farm is home to Yessica and Diego Parra—part of a new generation of Colombian coffee producers building on a fourth-generation legacy. Their work reflects a balance between tradition and forward-thinking production, where careful farming, selective harvesting, and precise washed processing come together to express clarity, sweetness, and structure in the cup.

This lot is grown at high elevation where slow cherry maturation allows for greater complexity and balance. Through disciplined processing and attention to detail at every stage, Yessica and Diego focus on highlighting the inherent character of their land while developing a consistent and expressive coffee profile that reflects both varieties.

This coffee is part of Unblended’s Young Producer Program, a core initiative designed to support emerging producers in building their own coffee projects and brands. The program’s purpose is to guide producers in positioning their work internationally while improving long-term profitability through the creation of differentiated, producer-led coffees. Our goal is to actively contribute to this program and deepen long-term relationships with producers like Yessica and Diego—supporting both quality development and sustainable growth at origin.

In practice, this means moving beyond transactional sourcing toward shared development: refining processing methods, strengthening quality control, and helping producers build identity-driven coffees that can stand independently in the global specialty market.

Location:  Pitalito, Huila
Producer: Yessica and Diego Parra
Varietal:    Caturra and Castillo
Process:   Fully washed
Altitude:   1,700 - 1,800

FAQS

1. What does Yessica & Diego Parra taste like?

Yessica & Diego Parra is sweet, balanced, and beautifully approachable, with notes of bright citrus, rich panela, and smooth caramel. Roasted medium, it brings together lively fruit with deep, familiar sweetness. The result is a cup that feels clean and vibrant, yet comforting enough to enjoy every day.

2. What makes this coffee so special?

This coffee is a beautiful meeting of family tradition and a new generation of ideas. Yessica and Diego are fourth-generation coffee producers, building on their family’s history while bringing their own focus to selective harvesting, precise processing, and quality.

At the high elevations of El Mirador Farm, coffee cherries mature slowly, helping develop greater sweetness and complexity. Combined with Yessica and Diego’s attention to detail, the result is a coffee with clarity, structure, and a wonderful balance of citrus and caramel-like sweetness.

3. Who are Yessica and Diego Parra?

Yessica and Diego are young Colombian coffee producers from Pitalito, Huila, carrying forward a fourth-generation coffee-growing legacy at El Mirador Farm.

They’re also part of Unblended’s Young Producer Program, which supports emerging producers as they develop distinctive coffee projects, strengthen their brands, and build more direct connections with the international specialty coffee community.

For us, supporting their work is about more than sourcing a delicious coffee. It’s about building relationships, growing together, and helping the next generation of producers create something that is truly their own.

4. Where does this coffee come from, and how is it processed?

This coffee comes from El Mirador Farm in Pitalito, Huila, Colombia, where Yessica and Diego grow Caturra and Castillo at 1,700–1,800 meters above sea level.

It is fully washed, with careful attention throughout harvesting and processing to showcase the character of the coffee itself. That precision comes through in the cup as clean citrus, rich panela sweetness, smooth caramel, and beautiful balance.

5. What’s the best way to brew Yessica & Diego Parra?

With its beautiful balance of citrus brightness, panela sweetness, and caramel, this is a coffee that gives you plenty to explore. We recommend brewing it as pour over, drip, AeroPress, or french press.

For a brighter, cleaner cup that lets the citrus and panela shine, we especially love it as a pour over. For something rounder and more comforting, try a french press and let that caramel sweetness take center stage. However you brew it, this is a coffee that brings four generations of experience and a new generation’s vision together in your cup.

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