NICARAGUA ‘PINEAPPLE CANDY’ 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.