Coconut, Pineapple, Rum
Washed, Yeast Fermentation
Nicaragua – La Bastilla San Pedro, Natural (Limited Edition Microlot Coffee)
A truly special that features an unusual processing method involving yeast fermentation and some truly amazing flavours not usually found in washed coffees.
To create this stunning coffee the cherry was hand harvested by pickers selecting only the ripest cherry from the H3 Hybrid trees. These trees were created by crossing Caturra with Ethiopian landrance in an effort to increase genetic diversity. It produces very good quality cherry at high altitude.
After harvesting the coffee was pulped to remove fruit and defects and then fermented in sealed bins with a specific strain of yeast (Saccharomyces cerevisiae) made by Lallemand. Yeast is always present in coffee fermentation but using a specific strain in a controlled environment creates a unique flavour characteristic and in this case it tastes like pineapple, rum and coconut!