*NEW* Nicaragua - Pineapple Candy - The first and only stockist in Scotland!!
Nicaragua - La Bastilla Estates
Yeast Fermented Coffee
‘Yeast fermentation’ is the new buzz phrase in experimental coffee production.
After picking cleaning and pulping the beans, A special yeast is added to the mix and then covered to allow for a 36 hour anaerobic fermentation.
The resulting flavour is quite unique. Smooth & full bodied with flavours of pineapple, strawberry, lavender, caramel & lime.
I was lucky enough to witness this production, from harvesting to processing, whilst in Nicaragua in March 2018.
My belief is that this method will soon become widespread, but this will be your first chance to taste ‘the future’ of coffee !