Bright, Tropical, Rare

This single origin Papayo lot comes from siblings Yessica and Diego Parra in Pitalito, Huila. It is part of their first export under Diwan Coffee, washed with a 60-hour fermentation for a clear, juicy cup.

Tasting Notes: Mandarin, pineapple, papaya
Location: Pitalito, Huila, Colombia
Producer: Yessica and Diego Parra (Diwan Coffee)
Variety: Papayo (Ethiopian Landrace)
Altitude: 1,750 masl
Process: Washed, 60-hour fermentation
Roast Level: Light to Medium
Recommended Brew: Pour-over, AeroPress, or filter

About the Coffee:

This lot comes from Yessica and Diego Parra at El Mirador, a seven-hectare farm in Pitalito, Huila, planted at 1,750 meters above sea level. Cherries are picked ripe, rested in open tanks to begin oxidation, then depulped and fermented again for 60 hours before being washed and sun-dried on raised beds. The result is a clean, bright cup that opens with mandarin, builds through pineapple, and rounds out with papaya. Papayo is an Ethiopian Landrace variety, uncommon in specialty coffee, and we are honored to roast it for the first time.

About Yessica and Diego:

Yessica and Diego Parra are siblings from Pitalito, Huila, and the fourth generation of their family to grow coffee. Yessica found specialty coffee while teaching at SENA, brought Diego along, and the two built Diwan Coffee in their off hours until the side project became the work. They officially launched the brand in November 2024, and this shipment, sourced through our friends at Unblended, is part of their first export together under their own name.

Whole bean or ground, roasted to order in Atlanta.