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After a single wash
these flavors create a layered and refreshing profile that feels both delicate and expressive
ripe cherries are carefully sorted before drying with a portion of the fruit mucilage left intact
000 meters above sea level
allowing the fruit fermentation to integrate without overpowering the coffee’s natural profile
COLOMBIA sidra thermal shock NATURAL ARCHIVED After a single washFrom El Mirador Farm in Pitalito, Huila, this Bourbon Sidra by Yessica and Diego Parra reflects deep family heritage and precision. Grown at 1,750 MASL, it undergoes a thermal shock natural process fermented in open tanks for 24 hours, then treated with hot and cold water before a sealed 80 hour fermentation, and dried on sun beds for 20 days. The result is a vibrant, layered cup that captures the Parra familys dedication to quality, sustainability,