Alexander and Lidia started their coffee farm from scratch around 20 years ago. This washed Caturra lot has hints of plum, blackcurrant and malt.
Coffee has always played a significant part in Alexander Vargas’ life—he comes from a coffee-growing family. Around the 2000s, he decided to start producing coffee on his own. He found a piece of land with no more than a few weeds, gave it a good clean and planted the first coffee trees. It’s not common to see young farms built relatively recently from scratch like these.
Finca La Piragua extends through 10 hectares of land, 7 of which produce coffee. The rest are dedicated to pitaya (or dragon fruit), in an effort to diversify the crop. Alexander works together with his wife, Lidia. He takes care of the harvesting, and they both work through the fermentation and drying processes.
Their move into specialty coffee production started around 2006 as a way to add value to their product and find recognition for their hard work. To achieve this, Alexander joined a group called Café Quebradón, where he gained much knowledge and experience that then applied to Finca La Piragua. This learning is always ongoing, and he is currently working on improving his processes and infrastructure to elevate the quality of his beans.
This lot is a Caturra varietal that has grown in a sun-rich plot of land. The fermentation method is a traditional washed process: fermented in water for 24 hours, then dried on raised beds in covered patios.


Certifications: Fairtrade, C.A.F.E. Practices.
All the images and information about this coffee and producers have been kindly shared by its importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).
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Fresh harvest coffee
We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.
Roasted for espresso and filter (best enjoyed black)
Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.
Designed for espresso and filter brewing. Best enjoyed black.
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Best brewed within days 15-49 post-roast
The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.
But heads up: if you buy pre-ground coffee, brew it as soon as possible.
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For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:
- Dose: 20g ground coffee
- Yield: 60g espresso
- Total brew time: ~24-28 seconds
This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.
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Packaging and sustainability
- Bags: ABA-certified home compostable (AS 5810-2010)
- Labels: recyclable
- Valves (only on +250g bags): general waste
- Box and tape (online orders): recyclable
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