Colombia: La Piragua Anaerobic

La Piragua is a family-produced coffee from Huila, Colombia, grown by the Vargas family at 1,800 meters. Arley Vargas works alongside his father, Alexander, continuing a family tradition built around quality, sustainability, and innovation.

The La Piragua wet mill also serves neighboring coffee-growing families, providing an important processing hub for producers without their own mills. Women from the community play a central role in harvesting and cherry selection, supporting local livelihoods and strengthening the coffee-growing community.

This Caturra lot is naturally processed with anaerobic fermentation, creating a distinctive and expressive cup. The Vargas family continues to embrace regenerative farming practices while experimenting with innovative processing methods to produce exceptional coffee while caring for the land and future generations.

Produced by the Vargas family in the Huila region of Colombia, this lot showcases the meticulous work of dedicated producers in one of the country’s most renowned coffee-growing areas. The coffee features the Caturra varietal, a staple of high-quality production known for its balanced profile and adaptability. By utilizing an anaerobic fermentation method, the Vargas family has pushed the boundaries of traditional processing, often resulting in heightened complexity and unique sensory characteristics that distinguish these lots from standard washed coffees.

Roasted by Radio Roasters Coffee, this selection highlights the potential of Huila’s specific microclimates. When evaluating the nuances of such experimental processing, tasters often find it helpful to reference a flavor wheel to identify the specific fruit-forward or spice-driven notes that anaerobic fermentation can impart. This coffee serves as an excellent example of how modern techniques can elevate classic varietals grown at 1800 masl.