Arley Vargas works with his father, Alexander, at La Piragua, sharing Alexander’s dedication to high-quality coffee and sustainable, regenerative farming. They offer both washed and natural processed coffees, harvested at peak ripeness using Brix measurements. Arley employs a unique double fermentation: 72 hours oxidized, then 98 hours anaerobic in barrels with degassing valves. Drying is exclusively in sheds for 15-20 days, ensuring consistent quality.
