Single Origin - Nicaragua La Bastilla Estate Pineapple Candy
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Special Yeast Fermentation Process using specialty yeasts (Saccharomyces cerevisiae) for fermentation in a controlled environment (bins), gives the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots of beans have tropical-fruit-like (pineapple) tastes.
That’s why it’s called "Pineapple Candy". Yum!
La Bastilla prides themselves on being one of the few specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin - meaning they plant, produce, harvest, process, classify and market/export all of their green coffee beans globally. The fully integrated wet and dry processing plant of La Bastilla Estate, they differentiate the coffees harvested from different farm sections or different varieties with 4 different processes. These lots then await "orders" for hulling/grading and export. Each season La Bastilla produces approximately 350 micro-lots.
Tasting Notes - Rich purple fruits of grape and plum moving to sweet raisins. Tropical Fruits, Sour cherry acidity, Pineapple.