Tasting Notes: Tropical fruits, caramel.

SCA Cup Score: 85 What does this mean?

Estate: Santa Luz

Processing: Yeast Fermentation

Varietal: H3 Hybrid

Growing Altitude: 1300 masl

Harvest: January

What is it good for?: Great filter coffee such as V60 or Chemex. Can be used for Espresso but it is very bright in the cup.

Additional Notes :Back for another year. This one didn't stick around long last time and I am sure this will be just the same.

This is a yeast fermented coffee which gives the coffee a unique flavour. They use speciality yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation in a controlled environment which gives the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like tastes. That is why we call it "Pineapple Candy".

 La Bastilla Coffee Estates owns two coffee farms in Nicaragua, La Bastilla in Jinotega and Santa Luz in Matagalpa. Under Markus Fisher who runs the estate and Agronomist, Martin Montero, they have both focussed on the speciality market. The estate is fully independent, using its own resources for every stage of the operation from seed to export container. La Bastilla works closely with F.E.E.R; the Foundation for Rural Education and Entrepreneurship which engages the farms youth to promote quality education. The estate has around 50 permanent staff and up to 500 temporary staff during harvest. Production is 4000 sacks per yea

Brewing: For filter try a ratio of around 1 - 15.

An example: In a Clever Dripper brew 15g of coffee with 250ml of water.


Nicaragua - Santa Luz Estate 'Pineapple Candy' - Yeast Fermented

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