Nectarine Tart comes from La Piragua, the farm of Alexander Vargas in Acevedo, Huila - a region known for expressive, high-elevation Pink Bourbons. Alexander has been working with coffee since he was 15, and today he is one of the producers in Huila who consistently delivers coffees with precision, depth and a very personal signature. His approach blends traditional knowledge with methodical experimentation: selective picking, controlled fermentations, and a cupping lab built on the farm to evaluate each lot himself.
This lot is Pink Bourbon, grown between 1600–1800 m, where cooler temperatures extend cherry maturation and build the fruit complexity that defines the Red line. Only fully ripe cherries are picked, then sealed for a 36-hour anaerobic fermentation, a step that enhances the aromatics while keeping the profile clean and structured. After washing, the coffee dries slowly for 15 days in a covered drying shed, allowing sugars to stabilize and intensify without overheating or losing acidity.
The result is a cup that opens with bright nectarine, moves into a soft and delicate sugar-cane sweetness, and finishes with the comforting richness of orange marmalade - sticky, citrusy, and pastry-like. True to its name, Nectarine Tart layers fruit brightness with dessert-like roundness. The texture is silky, the acidity is crisp but never sharp, and the aftertaste is remarkably clean for such a fruit-driven profile.
