In the cup, the profile is both tropical and voluptuous.
The official notes - black cherry, mango, mascarpone - create a harmony where fruit and sweetness meet with elegance. The structure is creamy, almost melting, sustained by a liveliness reminiscent of Huila's most expressive coffees.

The natural thermal shock process brings a rare intensity:

• Fruit asserts itself with juicy energy.

• The sweetness stretches out like an airy dessert.

• The dense yet silky body wraps the finish in reassuring warmth.

Sidra Tropical is the meeting point of technique, instinct and enthusiasm of a new generation of Colombian producers.

Why choose Sidra Tropical?

An emerging vision : Yessica Parra

Sidra Tropical marks one of Yessica's very first experiments with heat shock - and already, the result exceeds expectations.
Emerging producer, trained cupper, passionate entrepreneur: everything points to the fact that her name will soon be synonymous with Colombian coffee.

An innovative, mastered process

Thermal shock, alternating hot and cold water, enables the beans to absorb more sugars and develop an amplified sweetness.
This process, still not widely used, requires extreme precision.
In the hands of Yessica and Diego, it becomes a creative tool: a means of bringing the Sidra to a uniquely fruity and milky expression.

A reinvented family history

Brother and sister, Yessica and Diego represent the fourth generation of a Pitalito coffee-growing family.
After years of apprenticeship, they founded Diwan Coffee: a shared vision where technique, curiosity and terroir meet.
Sidra Tropical is part of their first official export, a pivotal moment that opens a new chapter in their history.

Origin & Territory

• Region: Pitalito, Huila

• Farm: El Mirador - 7 hectares dedicated to exceptional varieties and experimental processes

• Altitude: 1,750 m

• Variety: Sidra

• Notes: Black cherries · Mango · Mascarpone

• Category: Innovation

Process

1. Selection & Stabilization

• Harvest of perfectly ripe cherries.

• Flotation for rigorous sorting.

• Stabilized for 24 hours in open bins.

2. Thermal shock & Fermentation

• Hot water added for 30 minutes to "open" the cherry.

• Cold water added to stabilize.

• 80 hours fermentation with renewed fermentation juice (backslopping).

3. Drying

• Sun drying beds for 2 to 3 weeks.

• Additional mechanical drying according to climatic conditions.

The result: a tropical, sweet, intensely expressive coffee.

Sidra Tropical is a celebration: of a new talent, a daring technique, and a terroir that never ceases to surprise.
A coffee to be savored as one discovers a turning point - with curiosity, wonder and deep respect for those who dare.