DescriptionVarietals Include Geisha, Caturra & Catuai
Sacchoromyces Fermentation Processed
Unique and delicious. La Bastilla Estates, one of our favorite producers in Nicaragua, calls this coffee their "Pineapple Candy." To make it, they select some of their best coffee from microlots across their farms and then ferment the coffee cherries in tanks inoculated with saccharomyces yeast (a yeast strand popular in wine-making). The fermentation makes the coffee pop with fragrant notes pineapple and cotton candy, followed up by more subtle layers of chocolate and vanilla. We roast it to a light-medium level, creating a balanced acidity while protecting the coffee's unique flavor profile.