This rare coffee is an experimental blend of Coffea liberica and Coffea dewevrei (Excelsa) sourced from the Lộc Rừng producer in Đưng K’Nớ, Vietnam, at 1100 meters altitude. The cherries undergo a long 20-day natural carbonic maceration followed by a 30-day slow drying process. The resulting cup is creamy and complex, featuring notes of cacao, raisin, tropical fruits, and a distinct peaty character reminiscent of Scotch whisky. It is roasted with a focus on highlighting its unique fruit-forward profile while balancing its intense, naturally dense character.
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.
