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Nicaraguan Pineapple Candy - Special Reserve
Nicaraguan Pineapple Candy - Special Reserve
Nicaraguan Pineapple Candy - Special Reserve
Nicaraguan Pineapple Candy - Special Reserve
Nicaraguan Pineapple Candy - Special Reserve
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Load image into Gallery viewer, Nicaraguan Pineapple Candy - Special Reserve
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Nicaraguan Pineapple Candy - Special Reserve

Regular price £20.00

Unit price per 

Size

The first in our new Pathfinder Coffee "Special Reserve" series, showcasing some of the worlds finest, rarest and most special coffee's.

This Nicaraguan Pineapple Candy is a very rare and exclusive microlot coffee, named so because of the unique fermentation during the processing phase that imparts extra fruitiness and "Pineapple" flavors to this coffee.

If you like sweet, fruity or want something different then this coffee is a real must! and with a Speciality Coffee Score of 89! this is something very special!

Roast - This is a Light Roast.

Tasting Notes - This unique and rare single origin has notes of Sweet Grapes, Tropical fruit and Pineapple.

Bean Origins - This coffee is from The San Pedro plantation at the La Bastilla Estate in Nicaragua.

Varietal - Hybrid H3 Arabica

Altitude - 1350-1400 MASL

Process - Washed Yeast Fermented

SCA Score (Quality Score) - 89

Size  - 100g and 250g

 

 

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This coffee plantation offers limited yields as it is a small micro lot plantation. Growing on sloped volcanic soil, south west of Jinotega, the farm of San Pedro is within the Nicaraguan estate of La Bastilla. Great care and attention is taken during harvest, only the ripest cherries are hand picked for their consistent, fruity characteristics. The H3 varietal of arabica bean is a hybrid of Caturra and Ethiopian Landrace Accession (ET06). The H3 was chosen and planted by the farm in 2015 due to the optimal growing elevation for the varietal, which at 1300m, produces exceptional cup quality.

What makes this coffee extra unique and given its “Pineapple Candy” definition is the addition of yeast added during fermentation. Fermentation is the processing that fresh coffee cherries undergo which develops the flavour. Normally coffee is either washed (fermented in water) or naturally processed where the coffee is tried with the cherry still intact
(fermented in its own flesh). A new innovation of processing is taking place on this farm whereby yeast is introduced during the washed
fermentation process. The addition of yeast creates unique flavours, this is only the fourth year the farm has been trialling this method so this is  a very exclusive coffee.

 

 

** Our labels on the metal tins are incorrectly printed for batch 1 of this bean and display 200g, this is incorrect and the tins hold 100g. all further batches are correct.

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