Arley is part of the family business, working at La Piragua along with his
father Alexander Vargas. He inherited Alexander’s passion for high quality
coffees. The family prioritizes sustainable coffee production, including
incorporating regenerative practices on the farm. They use both washed
and natural processes to offer coffees with a variety of beautiful profiles.

The family uses Brix measurements to ensure they are picking coffee at
peak ripeness. Arley uses a double fermentation technique: first, an oxidized
fermentation for 72 hours, then an anerobic fermentation in barrels with
degassing valves for 98 hours. Drying is exclusively carried out in dryer
sheds over 15 to 20 days, ensuring consistent and uniform quality.