This week, we are proud to announce the release of a new coffee from Yessica and Diego Parra, as well as the reveal of February's US Mystery Coffee League. For our regular sunday release, we have a beautiful honey process pink bourbon from Diwan, offering more of their excellent clean fermentation work and exacting cup quality standards. Read more about Yessica's Natural process Gesha for MCL here: https://us.mystery.coffee/blog/february-2026-mystery-reveal-shoebox
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Colombia Yessica Parra Pink Bourbon Honey
The story of Diwan Coffee starts 4 generations prior, with Yessica and Diego's great-grandfather planting coffee as a cash crop to support his family. Their grandfather and his wife took up the mantle next, eventually transitioning to purchasing cherry from their local community on behalf of the National Federation of Coffee Growers: a non-profit organization formed in 1927 that promotes, advertises, and facilitates the sale and export of Colombian coffee. After growing up in the family business, their father eventually moved to Pitalito to get a different job in hopes of better opportunities. Interested in her family's history in the Colombian coffee industry, Yessica began to take coffee education courses after graduating from highschool. Once she reached a certain level of knowledge, she began teaching courses at SENA, a coffee education program in Colombia.She also took different jobs in the industry, expanding her expertise to all aspects of it from cupping and logistics to local sourcing and buying. Her career pursuit in coffee eventually inspired her brother Diego to gain an interest in it as well. 3 years ago they both began a small project called Diwan Coffee, purchasing land to begin growing and developing advanced processing techniques. Today, Diwan has become a popular roasted coffee brand within Colombia and is now exporting their first harvest! Now on our 3rd coffee from them including the MCL release, we are excited to continue our ongoing relationship with them, as Yessica and Diego's style of clean fermentation has created some of my favorite coffees this year. This clean pink bourbon honey process is no exception, offering loud and expressive fruit flavors and florals. In the cup, we are hit immediately with an apricot syrup note and very clear jasmine tones. Brewing on our washed QC recipe with no need to hide the flavors here, there is a sticky sweetness like a honeybun or glazed donut. Some clean tropical fruits rise to the surface on the cooldown, like pineapple or mango. The finish offers a strong dose of bergamot, peach and jasmine to carry it through.