This coffee comes from Finca El Paraíso in the Nueva Segovia region of Nicaragua, cultivated at around 1500–1650 meters. It uses a macération carbonique process, a wine-inspired method that involves whole cherries fermenting in sealed barrels to create a rich, fruity profile with higher body and complexity.
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.
