{"product_id":"alexander-vargas-natural-pink-bourbon","title":"Alexander Vargas | Natural Pink Bourbon","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eAlexander Vargas Natural Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlexander Vargas, with his wife Lidia, runs Finca La Piragua in Palestina, Huila. Growing up in a coffee family, Alexander blends traditional knowledge with a passion for experimentation, producing some of Colombia’s most distinctive microlots.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach cherry is carefully evaluated using Brix measurements to assess sugar content. The coffee undergoes a double fermentation process: first, oxidation for 72 hours, followed by anaerobic fermentation in tanks with degassing valves for 98 hours, enhancing sweetness, complexity, and layered flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe farm cultivates varieties like Pink Bourbon, Geisha, Red and Striped Bourbon, as well as Caturra, Java, and Tabi. Committed to sustainability and precise post-harvest care, Alexander’s coffees have gained international recognition, including Colombia’s Cup of Excellence, reflecting his dedication, innovation, and deep connection to the land.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer –\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eAlexander Vargas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLocation – \u003c\/strong\u003eAcevedo, Huila, Colombia\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm – \u003c\/strong\u003e\u003cspan\u003eLa Piragua\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety – \u003c\/strong\u003e\u003cspan\u003ePink Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eYears Used – \u003c\/strong\u003eFirst Year\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAltitude – \u003c\/strong\u003e\u003cspan\u003e1600 - 1800 MASL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess – \u003c\/strong\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCupping  Notes – \u003c\/strong\u003eRed Berries, Pineapple, Floral\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSuitable For \u003cmeta charset=\"utf-8\"\u003e– \u003c\/strong\u003eFilter Brewing Methods\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRoast Level –\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eExporter – \u003c\/strong\u003eEquation Coffee\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eImporter – \u003c\/strong\u003eOpal Coffee\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eDisclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.\u003c\/h6\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0961\/1500\/files\/Alexander_Vargas_Tasting_Card.pdf?v=1776632745\" rel=\"noopener\" target=\"_blank\"\u003eDownload a Tasting Card\u003c\/a\u003e\u003c\/p\u003e\n\u003ch5\u003eAbout\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNestled in the lush hills of Palestina, Huila, Colombia, Alexander Vargas has transformed his family’s coffee legacy into a thriving specialty operation. From a young age, he learned the rhythms of the farm, developing an intimate understanding of the land and its coffees. Today, alongside his wife Lidia, he runs Finca La Piragua, a farm recognised for its vibrant microlots and meticulous care from cherry to cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe farm cultivates varieties such as Pink Bourbon, Geisha, and Red Bourbon, each handled with precision to highlight clarity, sweetness, and layered fruit character. To support this level of quality, Alexander has built an on-site coffee laboratory where he cups, analyses, and classifies his coffees. His work blends traditional knowledge with progressive techniques, including the use of anaerobic processing to enhance complexity and flavour expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlexander began his coffee journey at 15, following in his parents’ footsteps, and by the age of 20 had committed fully to specialty coffee production. With over two decades of experience, he has continually refined his approach through experimentation with varieties and processing methods. This dedication has led to coffees that have achieved multiple national Cup of Excellence nominations and gained international recognition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSustainability and diversification are central to his philosophy. In addition to coffee, Alexander grows crops such as dragon fruit to support year-round productivity and maintain the long-term health of the farm. This holistic approach ensures both environmental care and economic resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor Alexander, coffee farming is more than a profession, it is a lifelong passion shaped by persistence, curiosity, and respect for tradition. This extends beyond his own farm, as he actively shares knowledge and mentors younger producers, contributing to the strength and future of his local coffee community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFinca La Piragua stands as a reflection of this ethos; combining heritage, innovation, and precision to produce coffees that continue to stand out within Colombia’s specialty coffee landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eThe variety\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee is 100% Pink Bourbon. Until recently, it was thought that this variety was a hybrid of Red and Yellow Bourbon varieties, called “Pink” Bourbon due to its pink tinge. However, this theory has been disproven, and it is now said that Pink Bourbon is most likely to be an Ethiopian Landrace variety which was found to be growing in Colombia.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eThe Processing Method\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Alexander’s curiosity and dedication sets him apart. He carefully measures the Brix level to evaluate sugar content in the fruit, then applies a double fermentation process: the first is an oxidation for 72 hours, and the second is an anaerobic fermentation in tanks with degassing valves for 98 hours. These steps are designed to enhance complexity, sweetness, and layered flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eDrying: \u003c\/strong\u003e Drying shed for 20 days\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMoisture Level:\u003c\/strong\u003e 10.2%\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eFilter Recipe\u003c\/h5\u003e\n\u003cp\u003eThis is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.\u003c\/p\u003e\n\u003cp\u003eGround Coffee: 20g\u003c\/p\u003e\n\u003cp\u003eBrewed Weight: 320g\u003c\/p\u003e\n\u003cp\u003eContact Time: 3-3:30 mins\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWater\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYour brewing water can make or break whether a coffee tastes vibrant and expressive or flat and muted. Since local water supplies vary, we’ve partnered with\u003c\/span\u003e\u003ca href=\"https:\/\/apaxlab.com?utm_source=chatgpt.com\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003eApax Lab to help optimise your home brewing water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe following recipes are designed as starting points, focusing on clarity and even extraction to let the coffee’s natural acidity and sweetness shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor the Low-Key Approach\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBase Water:\u003c\/span\u003e\u003cspan\u003e Christchurch tap water\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHardness (GH): 45ppm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAlkalinity (KH): 52ppm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eApax Drops per 1L:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTonik: 10 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eJamm: 5 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince the alkalinity is already relatively high, Lilac is not needed, as alkalinity naturally buffers acidity. Instead, we focus on Tonik to increase hardness for improved extraction and Jamm to enhance texture, helping round out the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor the Coffee Geek\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBase Water:\u003c\/span\u003e\u003cspan\u003e Fully distilled water (\u0026lt;1ppm TDS)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eApax Drops per 1L:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTonik: 30 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eJamm: 5 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eLilac: 10 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis recipe provides a balanced foundation that can be adjusted further depending on your taste preferences and the coffee being brewed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you are outside of Christchurch, we recommend using the distilled water recipe. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlways add to the water before brewing - not the brewed coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you need assistance or are simply curious about the Apax drops, our Head of Coffee, James, welcomes all enquiries. You can get in touch at james@coffeeembassy.co.nz.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eRecommended Brewing Age\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e12+ days after roast date\u003c\/span\u003e\u003c\/p\u003e","brand":"CoffeeEmbassy","offers":[{"title":"250g \/ Beans","offer_id":47692399673498,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ V60","offer_id":47692399706266,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Aeropress","offer_id":47692399739034,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Chemex","offer_id":47692399771802,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Kalita Wave","offer_id":47692399804570,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Moccamaster","offer_id":47692399837338,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Hoop","offer_id":47692399870106,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Plunger","offer_id":47692399902874,"sku":null,"price":35.5,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0961\/1500\/files\/alexander-vargas-natural-pink-bourboncoffee-7976935.png?v=1777356311","url":"https:\/\/www.coffeeembassy.co.nz\/products\/alexander-vargas-natural-pink-bourbon","provider":"Coffee Embassy","version":"1.0","type":"link"}