Nicaragua La Bastilla Pineapple Candy

This micro-lot underwent a bespoke process that utilized specialty yeasts from Lallemand for fermentation.

Ripe red coffee cherries were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks and the yeast helped to excite the chemical reactions in the process.

Notes of pineapple, caramel, green plum, stone fruit, lemon & lime.