El Mirador - Yessica and Diego Parra - Mosto Thermal Shock Natural Sidra - Colombia
El Mirador - Yessica and Diego Parra - Mosto Thermal Shock Natural Sidra - Colombia
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Ships directly from Moonwake Coffee Roasters, roasted fresh every Tuesday and shipped Wednesday. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Stone Fruit, Tropical
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: cherry soda, lychee, soursop, banana
Origin Details
Region: Pitalito, Huila, Colombia
Elevation: 1750m
Producer: Yessica and Diego Parra, El Mirador
Process: Mosto Thermal Shock Natural
Variety: Sidra
ABOUT THIS COFFEE AND PRODUCER
Yessica and Diego are siblings from Pitalito, Huila, and the fourth generation of a coffee-growing family. Their great-grandfather started the family’s coffee farm, followed by their grandfather and parents, but it wasn’t until Yessica discovered specialty coffee while studying and teaching at SENA that she began to see new possibilities for the family’s coffee.
She introduced Diego to specialty coffee, and together they started Diwan Coffee as a side project while working in the coffee industry. What began as a hobby slowly became a business, leading them to leave their jobs, acquire their own farm, and develop their own approach to coffee.
For this lot, the cherries are first flotation sorted before being fermented in open tanks for 24 hours. Then, the cherries are given a thermal shock with hot water for 30 minutes before being fermented with the juice from the first fermentation for 80 hours. Finally, the coffee is sun dried for 2-3 weeks.
WHY WE SELECTED THIS COFFEE
We're excited to work with Yessica and Diego Parra of El Mirador again. We've really enjoyed sharing their terroir-forward lots in the past, and this time we wanted to highlight some of their equally exciting work in processing.
This lot uses only the mosto from the first fermentation to further ferment the Sidra, intensifying the qualities already present in the coffee. The result is a loud and punchy cup, but one that still retains plenty of complexity and definition.
When hot, the high notes are immediately apparent, with a bright cherry soda character alongside tropical lychee. As the coffee cools, the back half of the cup develops a noticeable creaminess and sugary sweetness, taking on the soft tropical character of soursop before settling into a distinct banana note in the finish.
It's a very different expression of El Mirador from the terroir-driven lots we've shared before, showing how much range Yessica and Diego are able to draw from the same exceptional coffees through processing.
