Anaerobic fermentation delivers a profile that is fruity and intense, while highlighting the complexity of Pink Bourbon.
Sweet notes of pineapple, strawberry jam, and cherry are followed by aromatic florals. The long finish is like dark chocolate, with gentle winey acidity.
Alexander Vargas has spent his life working with coffee, having grown up on his parents farm. In 2009 he and his wife Lidia decided to invest in their own farm, acquiring the land that would become La Piragua. With only a few coffee trees, they could see the potential of the microclimate and terroir, and began using their experience to create a farm as they imagined it should be.
Today, alongside Red Bourbon, they grow Gesha, Java, Pink Bourbon and Caturra. With every season that passes, they have made improvements to their production, adjusting fertilisation, pruning, picking and processing based on meticulous analysis of their coffees. Alongside La Piragua, Alexander and Lidia have sought to work with their local community, including helping to found a small school.
Following Brix measurement to evaluate sugar content in the fruit, the coffee is harvested by hand then double fermented. First, the whole cherries coffee undergo oxidation for 72 hours, followed by a second anaerobic fermentation in tanks with degassing valves for 98 hours. The coffee is then transferred to a covered drying shed for 20 days
