2026 Diego Parra; La Hacienda, 2nd Harvest - Colombia

Diego Parra's second harvest from his 14-hectare farm in Pitalito, Huila showcases Pink Bourbon—a relatively new variety with Ethiopian landrace genetics that thrives in this southern Colombian region. Hand-picked at peak ripeness, the coffee was floated to remove defects, held in-cherry overnight, then dry-fermented for 36 hours before washing and drying on raised beds to 10.5% moisture. The cup is sparkling clean with candied lemon, red currant, and hibiscus notes that highlight both the variety's character and the farm's terroir. This is SEY's first year working with Parra, and the precision and care evident in every processing step makes this a standout lot from a sibling project that rivaled the season's best.