The Story

Yessica and Diego Parra are fourth-generation coffee growers from Pitalito, Huila, a family legacy that stretches back to a great-grandfather who first planted coffee as a means of survival. It wasn't until Yessica dove into specialty coffee through coursework and teaching at SENA (Colombia's national vocational training program) that the siblings recognized what their family's land was truly capable of. Together they founded Diwan Coffee, built their own farm (El Mirador, at 1,750 meters), and developed a hands-on approach to processing. Diego focused on fermentation and varietal work while Yessica took on cupping, logistics, and sourcing. They launched their brand in November 2024 with their own production as well as other partnered producers. 

Papayo is a rare arabica variety found almost exclusively in Huila, Colombia, named for its clusters of oblong cherries that resemble tiny papayas. Its exact origins remain largely unknown, though some producers and researchers believe it may share genetic ties to Ethiopian landrace varieties. It's gaining serious attention in specialty coffee circles, and Yessica and Diego's expression of it is something worth getting excited about. After harvest, cherries rest for 24 hours to develop complexity, then are depulped and fermented for 60 hours in open tanks before a slow, careful drying over two to three weeks. The result is a beautifully balanced cup with bright tropical and yellow fruit up front, and a silky body that settles into cacao nib and dulce de leche sweetness. Elegant and deeply satisfying.