Lights Out is a Nicaraguan coffee from the Dipilto region, cultivated at 1300-1600 meters altitude. The coffee is a blend of Caturra and Catuai varieties grown under shade on farms San José, Los Pirineos, and El Avion. The coffee is processed using carbonic maceration, an innovative method inspired by winemaking, where whole cherries ferment in sealed barrels with controlled CO₂ production triggering internal grain fermentation. The beans are then slowly dried on elevated beds in a covered environment. This processing yields rich fruity notes, increased body, and complex cup characteristics.
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.
