This Red Bourbon coffee is grown in the Huila region of Colombia at an altitude of 1730 meters. Produced by Yulieth and Gerson Mora Ortega, it undergoes a washed process with a unique twist: a pre-fermentation with a fruit mosto made from strawberries and pineapples. This method intensifies the aromatic complexity and highlights fruit notes. The coffee is dried in two stages, first on African beds and then in a mechanical dryer to ensure stability and balance.
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.
