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Moonwake Coffee Roasters

El Mirador - Mosto Thermal Shock Natural Sidra | Colombia

£24.50

  • Banana, Soursop, Lychee, Cherry Soda
Roast
Size
Roast Date

In-stock orders placed before 12pm dispatch the same working day.

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Huila
Varietal
Sidra
Process
Natural
Roast Level
Light
Producer
Yessica and Diego Parra, El Mirador
Farm
El Mirador
Altitude
1750 masl

What to expect

In the cup you can find

Banana, Soursop, Lychee, Cherry Soda

Overall profile

Sparkling acidity reminiscent of a cherry soda, bright sweetness throughout and a rounded finish.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
2/3
Adventurous
3/5

About Moonwake Coffee Roasters

Moonwake is a San Jose roastery founded in 2020, offering carefully selected single origins from around the world. Its range spans delicate, tea-like and fruity coffees through to richer chocolate profiles. Traceable sourcing, detailed evaluation and small-batch roasting support a simple aim: a captivating cup and a moment...

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Roaster notes

Colombia — Yessica & Diego Parra Finca El Mirador Sidra (Mosto Thermal Shock Natural)

Tastes Like — 🍒 Cherry Soda • 🍈 Lychee • 🍈 Soursop • 🍌 Banana

DETAILS

  • Producers: Yessica & Diego Parra (Diwan Coffee)
  • Farm: El Mirador
  • Region: Pitalito, Huila, Colombia
  • Varietal: Sidra
  • Process: Mosto Thermal Shock Natural
  • Elevation: 1,750 masl

INTRO
Moonwake's second time working with Yessica and Diego Parra, who've been shared before through their terroir-forward lots. This time the focus is their equally exciting processing work. A loud and punchy cup that still retains plenty of complexity and definition. In the cup: cherry soda, lychee, soursop, and banana.

THE PRODUCER
Yessica and Diego are siblings from Pitalito, Huila, and the fourth generation of a coffee-growing family: their great-grandfather started the farm, followed by their grandfather and parents. It wasn't until Yessica discovered specialty coffee while studying and teaching at SENA that she began to see new possibilities. She introduced Diego to specialty coffee, and together they started Diwan Coffee as a side project while working in the industry. What began as a hobby became a business, leading them to leave their jobs, acquire their own farm, and develop their own approach to coffee.

THE PROCESS
Cherries are first flotation sorted and fermented in open tanks for 24 hours. They are then given a 30-minute thermal shock with hot water, before fermenting for 80 hours with the juice (mosto) from the first fermentation. The coffee is then sun-dried for 2–3 weeks.

Fermenting the Sidra with only the mosto from the first fermentation is the defining step. It intensifies the qualities already present in the coffee, building the loud, punchy cherry soda and tropical fruit character.

THE CUP
Loud and punchy but defined: when hot, a bright cherry soda character leads alongside tropical lychee. As it cools, the back half develops a noticeable creaminess and sugary sweetness, taking on the soft tropical character of soursop before settling into a distinct banana note in the finish.

Flavour Notes
🍒 Cherry Soda 🍈 Lychee 🍈 Soursop 🍌 Banana

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Country of Origin

Colombia, South America

In this coffee

Sparkling acidity reminiscent of a cherry soda, bright sweetness throughout and a rounded finish.

  • Banana
  • Soursop
  • Lychee
  • Cherry Soda

This lot’s process Mosto Thermal Shock

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Natural

In this coffee

Sparkling acidity reminiscent of a cherry soda, bright sweetness throughout and a rounded finish.

  • Banana
  • Soursop
  • Lychee
  • Cherry Soda

This lot’s process Mosto Thermal Shock

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Sparkling acidity reminiscent of a cherry soda, bright sweetness throughout and a rounded finish.

  • Banana
  • Soursop
  • Lychee
  • Cherry Soda

This lot’s process Mosto Thermal Shock

About this variety

Sidra is often chosen for a highly aromatic, floral and sweet cup. Citrus, stone fruit and tropical fruit are common reference points in expressive lots.

Why this one is different
  • Colombia
  • Huila
  • 1750 masl
  • Natural

Colombian Sidra can move from elegant and floral to rich and fruit-soaked. The reviewed washed coffees show jasmine, lychee, grape and raspberry with a clean, creamy feel, while the natural lot turns towards plum, dark cherry, blackberry and chocolate. That contrast makes the named process especially useful when choosing between bags.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

A little background

The reviewed Colombian Sidras come from distinct producers and regions rather than one standard national style. Their shared aromatic fruit is useful context, but washing, cherry resting or natural drying determines whether the cup feels delicate, juicy or deep and wine-like.

Identification note Sidra and Sydra are market names whose plant identity can vary. This Colombian context follows each producer's supplied variety and does not assume every planting has been genetically verified.

Classification Reported cultivar

Technical lineage Confirmed Sidra material has been placed within a Core Ethiopia genetic group, but this lineage is not automatically assigned to every producer-labelled Sidra planting.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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