La Piragua

This coffee has tons of sweetness packed in each cup. Punchy mango acidity gets balanced out by a sweet bubble gum body.

This coffee comes to us from Arley Vargas at La Piragua. Both he and his father, Alexander, focus on sustainable farming and using regenerative practices. With both washed and natural processes, they craft coffees with unique, vibrant profiles.

To pick the best beans, they use Brix measurements, ensuring peak ripeness. Arley’s secret weapon? A double fermentation process—72 hours of oxidized fermentation followed by 98 hours in anaerobic barrels with degassing valves. The beans dry slowly in sheds for 15-20 days to keep things uniform.

The Striped Red Bourbon is a naturally occurring variety, eye-catching with it's red-and-orange striping it is a beloved Latin American Bourbon variant.