Yessica Parra

Yessica Parra represents the fourth generation of a coffee-growing family based in Pitalito, Huila, Colombia. Her family's history in the industry spans back to her great-grandfather, who first established coffee cultivation as a livelihood. While the tradition was maintained by her parents and grandparents, Yessica’s specific focus on specialty coffee was catalyzed by her academic studies and her tenure as an instructor at SENA, where she gained a deeper understanding of the industry's potential for quality and innovation.

Alongside her brother, Diego Parra, Yessica founded Diwan Coffee. Initially conceived as a hobby while they held positions at other coffee companies, the project eventually evolved into a full-time professional endeavor. This transition led them to leave their previous roles, acquire their own farm—known as El Mirador—and dedicate themselves to the development of unique, high-end coffee profiles. Their partnership is defined by a division of labor that leverages their individual strengths: Diego focuses on the technical aspects of fermentation and varietal profiling, while Yessica manages cupping, logistics, and sourcing.

The duo is recognized for their commitment to experimentation and precision in processing. Their work at El Mirador and through Diwan Coffee includes the production of distinct varieties such as Papayo and Sidra. They have notably employed advanced techniques like thermal shock fermentation, a process that involves alternating hot and cold water to stress the coffee cherries in a controlled manner, which is intended to intensify sweetness and flavor clarity. Other methods include meticulous cherry resting and secondary underwater fermentation, resulting in clean, fruit-forward profiles.

Beyond their own production, Yessica and Diego act as a bridge for other local producers. Through Diwan Coffee, they aggregate production from allied farmers, facilitating market access for others in the Huila region. This collaborative approach is further evidenced by projects like the 'Youth Collab Project,' which aims to support emerging producers in the area by creating community-focused lots that provide both quality and volume.

In November 2024, the siblings officially launched their brand, marking a significant milestone in their professional journey. This launch coincided with their first independent export, signaling a new chapter for their family legacy. Their coffees, such as the Washed Papayo and Natural Sidra, have gained traction among specialty roasters for their balance, elegance, and complex tasting notes, which often range from tropical fruits and tres leches cake to blackberry and white chocolate.

Today, Yessica Parra stands as a prominent figure in the modern Colombian specialty coffee scene. Her work reflects a broader trend of young, educated producers who are combining ancestral knowledge with scientific rigor to elevate the quality of their regional output. By focusing on both the technical mastery of processing and the logistical challenges of exporting, the Parra siblings have established themselves as key contributors to the reputation of Huila as a premier origin for specialty coffee.