La Piragüa

Region: Pitalito, Huila
Producer: Alexander Vargas Osorio
Cultivar: Pink Bourbon
Process: Fully Washed
Elevation: 1850 masl

Roast level: Extremely light
Roasted for: Filter
Rec. rest: 21 days
Net weight: 150g

Tasting Notes: Key lime, Earl Grey, dried longan, honey

Fragrance/Aroma: Lime, slight florals
Acidity: Sharp but structured
Body: Slightly textured, juicy, delicate, silky
Aftertaste: Lingering, honeyed sweetness

The dry fragrance opens with pronounced lime zest supported by soft, understated florals. Upon brewing, the aromatic profile sharpens, with lime becoming more defined before gradually revealing a subtle dried-fruit and herbal sweetness toward the end of the brew.

On the palate, key lime leads decisively, driven by sharp yet structured citric acidity. The brightness is focused and articulate, accompanied by gentle floral undertones that add dimension without softening the structure. As the cup progresses, a tannic framework emerges, reminiscent of Earl Grey − floral-citrus in character, with a restrained bitterness that provides architectural balance.

The body is both textured and juicy, yet delicate in weight, allowing the acidity and aromatics to remain at the forefront. In the finish, the structure relaxes into a pronounced sweetness, unfolding as dried longan and honey. The aftertaste lingers with a clean, honeyed persistence, leaving a composed and well-integrated impression.

Located more than 1,800 meters above sea level in Palestina, Huila, the 10-hectare La Piragüa sits on mineral-rich black volcanic soils where cooler high-altitude temperatures temper the region's tropical climate. Acquired in 2009 when it was little more than what was essentially undeveloped land, producer Alexander Vargas Osorio has, together with his wife, Lidia, transformed La Piragüa into a fully operational farm and processing site. Over years of disciplined practice and reinvestment, he has built La Piragüa into a recognized name in Colombian specialty coffee, combining rigorous agronomy with thoughtful processing.

Pink Bourbon, despite its name, is not a Bourbon mutation but an Ethiopian landrace variety that found its way to Huila and flourished under the region’s volcanic soils, cool nights, and stable microclimate. This varietal is particularly prized for its floral aromatics, vibrant citrus acidity, and tea-like elegance − traits that set it apart on cupping tables globally.

At La Piragüa, meticulous attention is given to every stage of production: selective harvesting at peak ripeness, controlled washed processing, and careful drying on raised beds to preserve clarity and balance. Alexander’s commitment to precision has repeatedly been validated in competition − he is a four-time Cup of Excellence finalist, and this Pink Bourbon lot was the only Pink Bourbon among the winning coffees in a recent Cup of Excellence, finishing 22nd yet commanding one of the higher prices at the auction.

The result is a coffee that marries Huila’s terroir with deliberate, quality-focused stewardship − a classic washed Pink Bourbon that showcases clarity, brightness, and layered fruit complexity in every cup, while embodying both the craft and innovation of its producer.

Sourced from: 品力非
We paid: S$42.80/kg
Roasted cost: S$59.30/kg

Moisture content: 10.2%
Weight loss: 11.2%
Agtron: W84.5 / G118.6 / △34.1