Alexander Vargas
Alexander has been involved in coffee production for much of his life. After several years of hard work as a coffee picker, he and his wife decided to acquire the “La Piragüa” farm and embarked on their journey as specialty Colombian coffee producers. They started by cultivating Striped Borbon and later planted other varieties such as Gesha, Java, Pink Borbon, and Caturra.
“La Piragüa” farm is in the Los Olivos area, within the municipality of Palestina, in the Colombian region of Huila. The quality of the coffee grown on this farm stems from several unique aspects of the production process, including the altitude of the crops (1,850 m), the genetics of the varietals, the selection and care of the coffee cherries, and the fermentation processes.
His dream is to establish a coffee processing center, continue learning, and pass on his knowledge to his children so they can carry on the legacy.
Power of process
The process begins with the careful harvest of ripe Stripe Borbon cherries, followed by a two-step selection process. The cherries are first floated to remove defects and then manually sorted to ensure only the highest quality cherries are used.
Next, the cherries undergo a 60-hour anaerobic fermentation in sealed tanks, developing complex and rich flavors. After fermentation, the coffee is sun-dried on canopies for 15 to 20 days, with daily shaking to ensure even moisture distribution. Once drying is complete, the coffee is stabilized under tarps in a dark room for 30 days, allowing the flavors to mature.
This careful process results in a coffee with a flavor profile featuring notes of brown spices, cinnamon, cardamom, malic acid, red apple, milk chocolate, and a winey finish, showcasing the distinct qualities of the Stripe Borbon variety.
About this coffee
Cupping score: 87.75
Farm: La Piragüa
Producer: Alexander Vargas
Region: Huila
Altitude: 1850 MASL
Variety: Striped borbon
Processing: 60h Anaerobic Natural
Variety
The ‘striped bourbon’ varietal is naturally occurring mutation of Pink Bourbon that has light stripes on the cherry skin. This mutation was discovered in Huila, Colombia. Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
