Yessica Parra - Sidra Natural
Yessica Parra - Sidra Natural
Couldn't load pickup availability
Ships directly from Love Letters Charming Coffees, where coffee is roasted on Sundays and orders typically ship the following Monday or Tuesday. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
?
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
?
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
-
Flavor Profile
?
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 → - Floral, Fruity
-
Origin Type
?
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
-
Flavor Notes
?
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 → - Floral, Berry
-
Caffeine
?
Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
-
Country of Origin
?
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 → - Ethiopia
-
Process Type
?
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 → - Natural
Yessica and Diego Parra are fourth-generation coffee farmers with their legacy beginning with their great-grandfather who planted and grew coffee as a means to make money out of necessity. Coffee always held a place in their lives but it wasn't until Yessica took coffee courses that the world of coffee opened up to her in a way it hadn't before.
This led her to deepen her knowledge within coffee, working in quality control, logistics, trading and roasting. All of this knowledge and knowledge sharing led her, her brother and two friends to purchase a coffee farm and implement what they had learned. This lot is a result of that work.
This is a Sidra varietal, with roots back to Ethiopian landraces, giving it complexity, sweetness and florality. The coffee is fermented for 24 hours as whole cherry before the cherries are moved to a different tank where hot water is added for 30 minutes then fermented for 80 hours, with mossto being reintroduced during fermentation.
We taste:
Bright purple florals complimented by juicy purple grape and hibiscus. On the palate expect tropical fruit notes like pineapple, mango and juicy blue raspberry. As the cup cools, the florals unravel and present as violet, honeysuckle and mountain laurel. Once cold, the coffee is vibrant and juicy like blueberries, plums and kiwi.
