Nicaragua Pineapple Candy Yeast Inoculated Washed

Hacienda Santa Luz , embraces innovative varietals , ecological processing and forest preservation.

Yeast inoculated ? Our 1st of this process , yeast is naturally present and where is grows it picks up the ‘ Terroir ‘ . Many other food products have added yeast for hundreds of years , so adding certain yeasts at the process point will effect the end cup. ( sign up for our 1st news letter , where I will expand a little ) .Hacienda Santa Luz was one of two farms bought as abandoned lots back in 2003, with a long-term view to re- establishing coffee plantations but in a sustainable way. This has involved not only the replanting of coffee trees with new and diverse coffee varieties but also establishing a professional organisation. All operations including export are handled directly on the farm.

105 hectares are identified as being suitable for coffee growing. As a rainforest certified farm though, this is not a simple expansion at the cost of the environment. Embracing new higher yielding varietals or with improved disease resistance is also suitable for increasing yield

Pink Bourbon, SL28, Centroamericano and more all make an appearance in the fields. An ecological processing plant was built to reduce the impact on the environment. 30 hectares of farm is preserved as forest. The mountains of Matagalpa provide a unique microclimate for the farm that Ricardo Herrera as CEO and General Manager Marco Tulio Gonzalez are able to manage with a team of 50 permanent workers and an additional 400 seasonal pickers. Sr Herrera brings previous operations expertise from Colombia and Costa Rica whilst Sr Gonzalez obtained an MBA in industrial engineering to really bring another level of insight to the processing

The H3 varietal was planted in 2015, and is a cross between Caturra and an Ethiopian landrace accession.

Produced as part of the first wave of F1 hybrid varieties, H3 does still have some susceptibility to rust but has maintained presence in the fields due to its exceptional cup quality.

Cherries are picked by hand and are fermented in bins with yeast developed specifically for coffee added to control the profile.

These special, washed lots have tropical-fruit-like (pineapple) tastes. That is why it is called “Pineapple Candy”!

Origin Nicaragua

Producer La Bastilla Coffee Estate

Farm Santa Luz

Process Washed, Inoculated

Altitude 700 - 900m

Harvest December - March

Cup Notes Grapefruit Pineapple Melon Apricot Vanilla

SCA score 85.25

Varietal H3

Certification Rainforest alliance