This complex Pimienta coffee from Oscar Hernandez's Finca Los Nogales in Huila, Colombia, is processed using a unique thermal shock natural method. This innovative approach results in a sparkling yet sweet cup with distinct notes of cherry, vanilla, and verbena

Flavour Notes: Cherry, Vanilla, Verbena

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.