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Colombia

Finca La Piragua

Flavours of plum, blackcurrant and malt
Body     Acidity

Roasted omni for filter and espresso

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).

 

Green coffee certifications: Fairtrade

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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Producer

Alexander Vargas & Lidia Majin

Country

Colombia

Region

Huila

Altitude

1870m above sea level

Varietals

Caturra

Process

Washed

Body

Acidity

Roast style

Omniroast

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.


The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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