YESSICA PARRA- WASHED

Yessica and Diego Parra are fourth-generation growers in Huila who built El Mirador into a farm dedicated to rare varieties and experimentation. Papayo grows at 1,750 meters and is held 24 hours in whole cherry before depulping, then fermented another 60 hours in open tanks and dried slowly on sun beds. That long, patient fermentation is what gives the variety its tropical fruit and caramel sweetness.