Colombia Yessica Parra - Youth Collab Project - Community Blend Of Washed Lots

OriginColombia

Roast levelLight

ProcessWashed

Summary

A community blend of washed lots from Huila, Colombia, organized by Yessica Parra and Diego Parra through the Youth Collab Project, which combines selected smallholder lots to build exportable volume. The coffee is Sidra variety grown at 2,050 masl and processed as a traditional washed coffee with a short in-cherry fermentation, keeping the profile sweet and clean. Tasting notes of rich chocolate, 7 layer bar, honey sweetness and a light orange sparkle; sweet, balanced and highly drinkable.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Ratio 1:2

Time: 25 s
Temperature: 93°C

Ratio 1:2-1:2.5, 25-35 s, 93-95°C. Rest 4-6 weeks off roast. Adjust grind finer or increase ratio if thin; coarsen or lower temperature if harsh.

Filter

Ratio 1:16.75

Grind: medium-fine

1.Bloom with 2-3x coffee weight (45-60 g for a 21.5 g dose) (1:00)
2.2-3 controlled center-out pours
3.Avoid heavy swirling or stirring
4.Let it draw down naturally with a light rattle after the last pour

Brew ratio 1:16-1:17; target extraction yield 20-23% and TDS 1.35-1.55. Water 30-80 ppm, moderate alkalinity, balanced calcium/magnesium. Rest 2-6 weeks off roast, sweet spot 3.5-6 weeks.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Huila
Producer: Yessica Parra
Altitude: 2050 m.a.s.l
Variety: Sidra
Notes: Chocolate, Honey

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The roaster

Color Coffee Roasters

Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…

AI-assisted description, based on roaster & cupping data.

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