La Bastilla Pineapple Candy
What to expect: Pineapple Acidity + Cream + Brown Sugar + Chocolate
Altitude: 1300 masl
Process: Yeast Fermentation
Variety: F1 Hybrid H3
La Bastilla Farm was established 2003 when the company took over two abandoned estates in the Jinotega/Matagalpa region.F1 Hybrid H3 variety was first planted in 2015.
La Bastilla pride 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.
Yeast Fermentation -Using specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation in a controlled environment (bins) which give the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes. That’s why it’s called "Pineapple Candy".