Gummy bears may sound like an unusual first flavour note, but from the very first sip it was hard to escape the feeling that **La Piragua really is just that: fleshy, fruit-forward and sweetly creamy. And it carries this juicy, pinkish vibe that’s impossible to miss.** A hint of persimmon rounds out the profile with a sweet-tart note reminiscent of an aromatic, exotic plum. Two elements sit behind this complexity: Pink Bourbon and natural processing. There’s still no full agreement on what this variety actually is. For years it was considered a rare Bourbon mutation. Increasingly, however, evidence suggests that Pink Bourbon is an Ethiopian landrace that somehow made its way to Colombia and settled remarkably well in volcanic soils. Which would explain its floral lift, citrusy freshness and clean, sweet fruitiness that reach beyond a typical Bourbon profile. Whatever its genetic story, one thing is clear: at La Piragua this variety feels perfectly at home. Alexander Vargas makes sure the process brings out its natural sweetness. He built his farm from scratch, planting the first coffee trees around the early 2000s. He handles the harvesting himself, while processing is carried out together with his wife, with close attention paid to every step. His name regularly appears among the finalists of the Cup of Excellence, and an additional two hectares of dragon fruit help keep the farm stable throughout the year. **You can probably guess why this coffee caught our attention straight away. Its flavour lingers long after the first sip — and the deeper you go, the more intriguing and satisfying it becomes.**