Nicaragua - Pineapple Candy

Single Origin Specialty Grade Coffee

Country: Nicaragua
Region: Jinotega Highlands
Producer: La Bastilla Estate
Variety: Caturra, Catuai
Process: Anaerobic Yeast Fermentation
Elevation: 1500 MASL 

Tasting Notes:  Starfruit, Raspberry, Pineapple, Brown Spice, Rose Hips

Established in 2003, La Bastilla Estates began with the restoration of two abandoned coffee estates in Nicaragua’s Jinotega and Matagalpa regions. Over the past 16 years, the company has rebuilt these farms with a long-term commitment to sustainability, replanting diverse coffee varieties, developing a professional farm organization, and investing heavily in housing, roads, mills, processing facilities, and transport infrastructure.

Today, coffee is produced, processed, and exported directly from La Bastilla Farm in the highlands of Jinotega and Santa Luz Farm in the mountains of Matagalpa. La Bastilla is especially notable as Nicaragua’s only specialty arabica estate with fully integrated on-site production from cherry to export bag, as well as a unique education project serving local children and adolescents. With careful harvesting, quality-focused milling, and parchment drying at the farm level, these coffees reflect the distinctive microclimates of their estates and have earned Rainforest Alliance Cupping for Quality scores between 85 and 90 on the SCAA scale.

Anaerobic Yeast Fermentation
La Bastilla uses specialty yeasts (Saccharomyces cerevisiae) for fermentation in a controlled environment, giving the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes. That is why they call it Pineapple Candy.