Colombia - La Piragua Anaerobic Natural Caturra

At La Piragua in Huila, Arley Vargas continues his family’s legacy alongside his father, Alexander Vargas, producing exceptional coffees with a commitment to sustainability and innovation.
This farm, situated at 1,800 meters, works not only with the Vargas family but also serves as a hub where neighboring coffee-growing families—many of whom lack their own wet mills—bring their harvests to be processed. Women in the community play a central role in cherry selection and harvesting, making this an essential livelihood for local families.
Despite challenges of violence in the region, the producers remain dedicated to quality, employing a range of processing methods including washed, natural, and anaerobic fermentation. With varieties such as Bourbon Rosado, Bourbon Rayado, Caturra, and Colombia, La Piragua continues to integrate regenerative farming practices, focusing on both coffee excellence and environmental stewardship for future generations.

This coffee is a perfect example of what sorts of flavors can come about when the anaerobic natural process is done so well: we're getting notes of Lemon Candy, Hibiscus, and Papaya in the cup.