This coffee is a Papayo variety from Colombia, grown at an altitude of 1800 meters by producer Jhonatan Zúñiga. It is a natural processed coffee that undergoes a rigorous transformation protocol, including 36 hours of oxidation, 48 hours of anaerobic fermentation, and 24 hours of submerged fermentation with juice recirculation. The beans are dried slowly in controlled conditions to ensure stability. The flavor profile features notes of almond, cranberry, raspberry, and melon.
Piha runs a proper in house roastery tucked behind its main cafe and aims to roast daily so beans leave as fresh as possible. Founder and head roaster Pierre Guérin selects seasonal lots from Colombia, Brazil, Ethiopia, Kenya and Indonesia and focuses on letting each origin express itself in either espresso or filter. The roastery won recognition at the Global Coffee Awards and has worked closely with producers such as the Frinsa Estate in West Java on natural process lots. They ship retail bags, run educational workshops and treat coffee selection with the same curiosity you might give a good bottle of wine.
