It’s a brew-tiful day for Hibiskus
Country
Colombia
Region
Huila
Farm
La Piragua
Producer
Alexander Vargas
Variety
Striped Red Bourbon
Mounting height
1600–1800 m.a.s.l.
Preparation
Natural
Cocoa, hibiscus & cranberry
Medium body with a creamy, syrupy mouthfeel
Very balanced sweetness and acidity
This coffee is reminiscent of a Plaza Central in a Latin American city - lively, diverse and colourful. For a natural coffee, it is very clean and impresses with its intensity. The texture of the espresso is syrupy, while the filter is creamy. A refreshing treat, La Piragua is also wonderful as a cold brew with a slice of orange.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 92°C
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First pour: Let coffee bloom with 50ml of water for 35sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 25sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 50g
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Extraction time: 27sec
Finca La Piragua is located in Palestina, Huila, Colombia, at an altitude of 1,850 metres. It covers ten hectares, of which seven are planted with coffee and three with pitahaya (dragon fruit). The farm produces speciality coffees such as Gesha, Pink Bourbon and Caturra.
Alexander Vargas bought the farm in 2009 and, together with his wife Lidia, has turned it into a successful business. With modern fermentation techniques and a focus on quality, he is continually improving the coffee growing process. The finca is renowned for its high quality speciality coffees. Alexander's coffees receive top marks worldwide. His goal is to create a coffee centre and pass on his knowledge to the next generation.
This Striped Red Bourbon was fermented in closed barrels for 60 hours after harvesting. The beans were then left to dry in the shade for 18 days.
