Friedhats - Alexander Vargas
Entering its third year in Friedhat's rotation, they describe the return of Alexander’s coffee as like an old friend visiting town again. He runs the La Piragua farm in the Acevedo sub-region of Huila and this lot is grown between 1600 - 180 masl.
Alexander Vargas is a technical master of his craft. More than twenty years of experience experimenting with and refining coffee production and processing, his passion and skill are evident when you brew a cup.
For this lot of pink bourbon Alexander first allows the coffee to ferment in open air for 72 hours before transferring the coffee to tanks with degassing valves for an extended anaerobic fermentation of 98 hours. The result is a stunning profile of rich, ripe red fruits and an incredible distinctive jammy sweetness.