Colombia El Mirador

Yessica Parra’s route into coffee began through specialty coffee education and quality control, where she developed her work as a cupper before moving into production herself. She later brought her brother Diego into specialty coffee, and the two now work together at El Mirador, with Diego focused on fermentation and varietal work while Yessica handles cupping, sourcing and quality control. Their approach brings sensory evaluation directly into production, particularly when working with distinct varieties such as Gesha.

This washed gesha comes from one of those selections. The cherries are hand picked at peak ripeness, floated before depulping, then dry fermented for 36 hours and dried on raised beds for around 20 days. The relatively straightforward washed process keeps the focus on the variety, while the controlled fermentation and drying allow the lot to develop sweetness and structure without relying on heavy processing character.