Nicaraguan Pineapple Candy

Growing on sloped volcanic soil southwest of Jinotega, the San Pedro farm forms part of the La Bastilla estate in Nicaragua. Great care is taken during harvest, with only the ripest cherries hand-picked to ensure consistent, fruit-forward flavours. The H3 Arabica varietal is a hybrid of Caturra and Ethiopian Landrace Accession (ET06), selected by the farm in 2015 for its suitability to the 1300m growing altitude, where it produces exceptional cup quality.

What makes this coffee particularly unique and gives it its “Pineapple Candy” definition is the addition of yeast during fermentation. Fermentation is the stage where freshly harvested coffee cherries develop much of their flavour. Traditionally, coffees are either washed (fermented in water) or naturally processed (dried with the fruit intact). At La Bastilla, the washed process has been enhanced by introducing a selected yeast culture during the washed fermentation process.

This innovative technique encourages the development of vibrant tropical fruit flavours and pronounced sweetness, resulting in the distinctive pineapple and candy notes found in the cup. The farm has been refining this process for just four years, making it a rare and exclusive coffee. As well as enhancing flavour, the controlled fermentation helps create greater consistency from batch to batch.