Yessica Parra - Sidra 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.