Diego Parra

Diego Parra represents the fourth generation of a coffee-growing family in Pitalito, Huila, Colombia. His family's history in the industry dates back to his great-grandfather, and his grandparents were among the early local buyers for the National Federation of Coffee Growers of Colombia. Today, Diego and his sister, Yessica Parra, manage their own farm, Finca El Mirador, situated at an elevation of approximately 1,750 meters above sea level in the southern Huila region. This area is widely celebrated for its unique microclimates that contribute to the production of high-scoring specialty coffee.

At Finca El Mirador, the siblings have established Diwan Coffee, an operation focused on the cultivation and processing of high-end coffee varieties. Their work is characterized by a deep commitment to detail, which has garnered attention from international specialty roasters. The farm is known for producing sought-after varieties such as Geisha, Pink Bourbon, and Sidra, each requiring specific agricultural and processing techniques to highlight their inherent characteristics.

Diego Parra’s approach to processing is highly technical and precise. For instance, his Pink Bourbon lots often undergo a rigorous process: cherries are hand-picked at peak ripeness, floated to remove defects, and held in-cherry overnight. The coffee is then de-pulped and subjected to a 36-hour dry fermentation before being washed and dried on raised beds until reaching a specific moisture content of 10.5%. This level of control ensures a clean, consistent cup that showcases the terroir of southern Huila.

For the specialty coffee industry, producers like Diego Parra are essential to the supply chain of high-quality, traceable coffee. By focusing on rare varieties and controlled fermentation, he provides roasters with unique, high-value lots that command premium prices. This focus on quality over volume allows for greater economic sustainability for the farm, as it moves away from commodity-grade production toward the specialty market.

Beyond the technical aspects of farming, the story of the Parra siblings is one of continuity and modernization. While they honor the legacy of their ancestors, they have integrated modern processing standards and direct-trade relationships that were not available to previous generations. This evolution allows them to maintain the family tradition while adapting to the rigorous demands of the global specialty coffee market.

Today, coffee from Diego Parra is featured by various specialty roasters who highlight his specific farm, processing methods, and the variety of the coffee. His work serves as a case study in how small-to-medium-sized farms in Huila can leverage high-altitude geography and advanced processing to achieve international recognition and success in the competitive specialty coffee sector.