Yessica Parra El Mirador Gesha

Summary

Yessica Parra, a cupper turned producer, grew this Gesha variety coffee on her farm El Mirador in Pitalito, Huila, Colombia at 1,700 meters above sea level. The coffee was hand-picked at peak ripeness, held in-cherry for 24 hours, floated, de-pulped, dry-fermented for 36 hours, and dried on raised beds for 20 days. Harvested September 2025.

Details

Format

Bean

Decaffeinated

No

Producer

Yessica Parra

Altitude

1700 m.a.s.l

Variety

Geisha

The roaster

Sey

SEY is a contemporary micro roastery based in Brooklyn, New York, sourcing some of the finest, most dynamic single-origin coffees they can find. Their whole ap…