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Origin: La Piragua, Los Olivos, Palestina, Huila, Colombia
Altitude: 1820 masl
process: Washed (Special Prep)
Flavor notes: orange, grapefruit, brown sugar, black tea
Suggested for Pour over and Immersion:
1:16.5-17 Coffee to Water Ratio
Finca La Piragua is a 5-hectare farm with 4 hectares planted with Bourbon coffee. The owner, Alexander Vargas, started out in coffee on his family's farm, as many growers do. He started on a piece of land his parents lent him, and he grew 1,000 Caturra trees. Five years later he was able to buy his own property, and because Caturra was struggling with coffee-leaf rust, he switched his main production to Bourbon.
Coffee is picked when the cherries are bright red and depulped the following day, after being placed in a hopper or in a tank overnight. After depulping, it is fermented for 16 hours, then washed three times. Alexander uses both parabolic and mechanical driers, and the drying process usually takes 10–15 days.